]]>This week we have a bonus St. Patrick’s Day episode! Jack McGarry, co-founder of famed NYC Irish bar The Dead Rabbit Grocery & Grog, and return guest Tim Herlihy, Brand Ambassador for Tullamore D.E.W. Irish Whiskey, joined me to discuss their upcoming book,'From Barley to Blarney - A Whiskey Lover’s Guide to Ireland’ This week's cocktail recipe is the legendary Dead Rabbit Irish Coffee recipe from the book: Dead Rabbit Irish Coffee 1 oz Bushmills Original Irish Whiskey 1/2 oz Demerara Syrup 3 1/2 oz medium-dark roast, made in a French Press Thumb of prepared whipped cream Garnish: freshly grated nutmeg In an Irish Coffee glass, build all ingredients, top with whipped cream and grated nutmeg Links: From Barley to Blarney - A Whiskey Lover's Guide to IrelandThe Dead Rabbit Grocery & Grog Tim Herlihy's InstagramTim Herlihy's TwitterTullamore Dew Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>18:32cleanThis week we have a bonus St. Patrick’s Day episode! Jack McGarry, co-founder of famed NYC Irish bar The Dead Rabbit Grocery & Grog, and return guest Tim Herlihy, Brand Ambassador for Tullamore D.E.W. Irish Whiskey joined me to discuss their upcoming book,'From Barley to Blarney - A Whiskey Lover’s Guide to Ireland’256fullprairie roseEpisode 55: Cannabis & Booze with Humboldt DistilleryCannabis & Booze with Humboldt DistilleryFri, 08 Mar 2019 10:30:59 +0000On this week's episode, writer, Jason Horn and I discuss how cannabis is infiltrating the booze industry, and whether or not this is one of The Booze World’s Worst Ideas! In the second half of the podcast, we interview Abe Stevens, founder and distiller of Humboldt Distillery, found in Humboldt County in northern California, where some of the best marijuana crops in the world grow. Four years ago he launched 'Humboldt’s Finest', a cannabis infused vodka. They were one of the first spirits brands to dip their toes in the cannabis industry and his efforts have recently payed off.

This week's cocktail recipe was created after I took the bottle of Humboldt's Finest Vodka home and tinkered with a martini recipe:

]]>On this week's episode, writer, Jason Horn and I discuss how cannabis is infiltrating the booze industry, and whether or not this is one of The Booze World’s Worst Ideas! In the second half of the podcast, we interview Abe Stevens, founder and distiller of Humboldt Distillery, found in Humboldt County in northern California, where some of the best marijuana crops in the world grow. Four years ago he launched 'Humboldt’s Finest', a cannabis infused vodka. They were one of the first spirits brands to dip their toes in the cannabis industry and his efforts have recently payed off. This week's cocktail recipe was created after I took the bottle of Humboldt's Finest Vodka home and tinkered with a martini recipe: Martini Sativa 3 oz Humboldt’s Finest 1/2 oz Dry Vermouth 1/2 oz Olive Brine Stir all ingredients over ice. Strain into a chilled cocktail glass. Garnish with green olives. Links: Humboldt DistilleryInstagramFacebook Twitter Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>51:52cleanOn this week's episode, writer, Jason Horn and I discuss how cannabis is infiltrating the booze industry, and whether or not this is one of The Booze World’s Worst Ideas! In the second half of the podcast, we interview Abe Stevens, founder and distiller of Humboldt Distillery, found in Humboldt County in northern California, where some of the best marijuana crops in the world grow. Four years ago he launched 'Humboldt’s Finest', a cannabis infused vodka.255fullprairie roseEpisode 54: Distilling in Wine Country - Visiting the Paso Robles Distillery TrailEpisode 54: Distilling in Wine Country - Visiting the Paso Robles Distillery TrailFri, 22 Feb 2019 10:10:38 +0000Our episode this week goes on the road to the Central Coast of California - in San Luis Obispo County. There's been a recent booze boom in this already thriving wine country, with nearly a dozen distilleries now forming a Paso Robles Distillery Trail. The wine makers turned distillers I spoke with shared how SLO may be one of the most exciting new regions for spirits production in the country. Interviews: Alex and Monica Villicana from Re:Find Distillery and Joe Barton and Stephen Kroener of KROBAR Craft Distillery.

This week's cocktail recipe was inspired by a drink I had at Fish Gaucho in Paso Robles, made entirely of local ingredients. It was one of my absolute favorites on this trip, "The Highwayman".

]]>Paso Robles Distillery Trail. The wine makers turned distillers I spoke with shared how SLO may be one of the most exciting new regions for spirits production in the country. Interviews: Alex and Monica Villicana from Re:Find Distillery and Joe Barton and Stephen Kroener of KROBAR Craft Distillery. This week's cocktail recipe was inspired by a drink I had at Fish Gaucho in Paso Robles, made entirely of local ingredients. It was one of my absolute favorites on this trip, "The Highwayman". The Paso Robles Cocktail 2 oz Re:Find Gin 1/2 oz Yes Cocktail Co. Orgeat 1/2 oz Meyer Lemon Juice 1/4 oz Lavender Honey Syrup a few dashes of Slo Bitter Co. Charred Cedar Blackstrap Bitters Sparkling Water In an ice-filled shaker, shake all ingredients except for the soda until well chilled. Strain into a rocks glass with a large cube. Top with sparkling water and edible flowers to garnish. Links: Paso Robles Distillery TrailRe:Find DistilleryKROBAR Craft Distillery Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>32:38cleantrail,country,coast,california,wine,distillery,central,gin,whiskey,brandy,distilling,paso,robles,slo,distilleriesWe're on the road this week in the Central Coast of California - in San Luis Obispo County. There's been a recent booze boom in this already thriving wine country, with nearly a dozen distilleries forming a Paso Robles Distillery Trail. The wine makers turned distillers I spoke with shared how SLO may be one of the most exciting new regions for spirits production in the country. Interviews: Alex & Monica Villicana, Re:Find Distillery and Joe Barton & Stephen Kroener, KROBAR Craft Distillery.254fullprairie roseEpisode 53: Sipsmith Gin with Lucy EllisEpisode 53: Sipsmith Gin with Lucy EllisFri, 08 Feb 2019 04:13:08 +0000This week we’re talking about one of MY favorite spirits, GIN. And one of my favorite gins, Sipsmith London Dry Gin!

I recently got to catch up with Sipsmith Gin's West Coast Brand Ambassador, the very charming Lucy Ellis. We talk about her journey from the UK to NY and ultimately, Los Angeles. And how Sipsmith Gin paved the way for craft distilling in London and across the country.

This week's cocktail is Lucy’s take on a very booze forward Gin & Tonic, named after her husband's grandparents, the Dar & Elmer.*

Dar & Elmer Add 3 oz of Sipsmith London Dry Gin to a rocks glass and fill with two large cubes. Top with a splash of tonic. Add a lemon twist AND a green olive.

]]>Sipsmith London Dry Gin Lucy's InstagramSipsmith Instagram Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>45:07cleanThis week we’re talking about one of MY favorite spirits, GIN. And one of my favorite gins, Sipsmith London Dry Gin!
I recently got to catch up with Sipsmith Gin's West Coast Brand Ambassador, the very charming Lucy Ellis. We talk about her journey from the UK to NY and ultimately, Los Angeles. And how Sipsmith Gin paved the way for craft distilling in London and across the country. 253fullPrairie RoseEpisode 52: Hangover Cures with Jason Horn (The Booze World’s Worst Ideas)Episode 52: Hangover Cures with Jason Horn (The Booze World’s Worst Ideas)Fri, 25 Jan 2019 08:13:11 +0000In a continuation of our series, The Booze World’s Worst Ideas, food and drinks writer, Jason Horn joins me once again to take a deep dive into the questionable choices made by the adult beverage industry. This week we’re talking hangover cures - or rather the seemingly endless products out there now that are billing themselves as a cure to the dreaded hangover.

]]>In a continuation of our series, The Booze World’s Worst Ideas, food and drinks writer, Jason Horn joins me once again to take a deep dive into the questionable choices made by the adult beverage industry. This week we’re talking hangover cures - or rather the seemingly endless products out there now that are billing themselves as a cure to the dreaded hangover. Jason Horn: TwitterInstagramWebsite Bit by a Fox: bloginstagramfacebooktwitter music: https://www.humanworldwide.com ]]>43:54yesIn a continuation of our series, The Booze World’s Worst Ideas, food and drinks writer, Jason Horn joins me once again to take a deep dive into the questionable choices made by the adult beverage industry. This week we’re talking hangover cures - or rather the seemingly endless products out there now that are billing themselves as a cure to the dreaded hangover. 252fullprairie roseEpisode 51: Season Two Announcement Episode 51: Season Two Announcement Fri, 18 Jan 2019 09:34:40 +0000Now that we're officially into the second season, there's going to be a few changes around these parts. Listen in on this shot-sized episode for all details! And find out next week's guest!

]]>Now that we're officially into the second season, there's going to be a few changes around these parts. Listen in on this shot-sized episode for all details! And find out next week's guest! Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com]]>04:34cleanNow that we're officially into the second season, there's going to be a few changes around these parts. Listen in on this shot-sized episode for all details! And find out next week's guest!252fullprairie roseEpisode 50: Clean + Dirty Drinking with Gaby MlynarczykEpisode 50: Clean + Dirty Drinking with Gaby MlynarczykFri, 11 Jan 2019 09:04:50 +0000It's our one year anniversary of the Bit by a Fox Podcast and we are diving headfirst into our second season with Episode 50! In continuation of our discussion from last week about mindful drinking or not drinking, and wellness, this week's episode has a little bit of everything. I spoke with Gaby Mlynarczyk - bartender, drinks writer, and author of Clean + Dirty Drinking, 100+ Recipes for Making Delicious Elixirs, With or Without Booze.

]]>It's our one year anniversary of the Bit by a Fox Podcast and we are diving headfirst into our second season with Episode 50! In continuation of our discussion from last week about mindful drinking or not drinking, and wellness, this week's episode has a little bit of everything. I spoke with Gaby Mlynarczyk - bartender, drinks writer, and author of Clean + Dirty Drinking, 100+ Recipes for Making Delicious Elixirs, With or Without Booze.

]]>I'm doing Dry January this year and dragging you all with me! For this week, at least! For this week’s episode (our last in the first season, btw!), I brought in seasoned spirits industry vet Selena Donovan, West Coast Grey Goose Brand Ambassador, who is also going dry this January. We spoke at the cozy cocktail den, Melrose Umbrella Co. in Hollywood about why we both decided to dry it out for this month...and we drank lots of delicious water! The cocktail recipe this week is Selena's take on a lighter version of the Pornstar Martini with and without alcohol: Pornstar Martini Soda: 1.5oz Grey Goose La Vanille 1/2 can Passionfruit La Croix .5oz Lime No ABV version: 1/2 can of Passionfruit La Croix .25oz Vanilla Simple Syrup .5oz Lime In an ice-filled highball glass add all ingredients. Give it a good stir and enjoy! Links: Selena Donovan's InstagramGrey Goose Vodka Dry JanuaryMelrose Umbrella Co. Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com]]>28:34cleanself,grey,healthy,care,selena,vodka,nolo,dry,cocktails,donovan,january,goose,mocktails,dryuaryI'm doing Dry January this year and dragging you all with me! For this week, at least! For this week’s episode (our last in the first season, btw!), I brought in seasoned spirits industry vet Selena Donovan, West Coast Grey Goose Brand Ambassador, who is also going dry this January. We spoke at the cozy cocktail den, Melrose Umbrella Co. in Hollywood about why we both decided to dry it out for this month...and we drank lots of delicious water! 149fullprairie roseEpisode 48: Glögg, Nog, & The Coquito - Drinking Christmas Around the WorldEpisode 48: Glögg, Nog, & The Coquito - Drinking Christmas Around the WorldFri, 21 Dec 2018 15:19:47 +0000While it is often customary in many cultures to have wine and beer with the Christmas meal, people have been mixing up boozy cups of cheer for centuries. For this shot-sized, end of the year episode, Prairie picks a sampling of traditional holiday drinks from around the world.

Homemade eggnog from the Bit by a Fox Blog archives is featured for this week's cocktail:

Place the eggs in a blender by themselves and beat for just under a minute. Add the sugar for another 40 seconds, until blended and then add the rest of the ingredients. Blend until it looks like everything is well combined. After the mixture has a chance to chill for at least an hour, you are ready to get your nog on! You can serve this drink up in a coupe or a teacup or you can add a few cubes of ice to lighten it up. But remember the freshly grated nutmeg for the topper is key.

]]>While it is often customary in many cultures to have wine and beer with the Christmas meal, people have been mixing up boozy cups of cheer for centuries. For this shot-sized, end of the year episode, Prairie picks a sampling of traditional holiday drinks from around the world.

Homemade eggnog from the Bit by a Fox Blog archives is featured for this week's cocktail:

Place the eggs in a blender by themselves and beat for just under a minute. Add the sugar for another 40 seconds, until blended and then add the rest of the ingredients. Blend until it looks like everything is well combined. After the mixture has a chance to chill for at least an hour, you are ready to get your nog on! You can serve this drink up in a coupe or a teacup or you can add a few cubes of ice to lighten it up. But remember the freshly grated nutmeg for the topper is key.

LA is one of the most exciting places for food & drink culture in the world right now, and has been underrated for years, so this week's episode is local. I focused on a bartender, a drinks program, and a restaurant that has made an incredible impression on this city in recent years. Bartender, Tobin Shea, my guest for this week’s episode, has been making an impression on LA pretty much since he landed from rural Pennsylvania 20 years ago now. We talked about his journey from college bartender to the Los Angeles rock, club and cabaret scenes, and into the craft cocktail world he now helps to lead. Tobin now heads one of the most inventive bar programs in Los Angeles. As Bar Director of Redbird restaurant, an architectural gem in downtown LA owned by celebrated chef Neal Fraser and wife, Amy Knoll Fraser, Tobin has helped to create one of the most exciting cocktail menus in the city. A cocktail collection of 31 different drinks, titled The Plain Truth About the Best Seeds is inspired by the first growing season and harvest from their recently opened garden. And is designed to mimic the vintage Burpee Seeds catalog with beautiful illustrations to match the inventive and delicious cocktails.

The cocktail recipe this week is Tobin Shea’s lower alcohol cocktail on The Plain Truth About the Best Seeds cocktail menu at Redbird: Chrysanthemum.

In a mixing glass add all ingredients and ice. Stir until chilled and strain into a chilled cocktail glass. Garnish with a lemon twist and enjoy.

Links: Redbird Instagram @redbirdla Facebook /rebirdla Twitter @redbirdlaTobin Shea Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com]]>42:07cleanThis week's episode is local. I focused on a bartender, a drinks program, and a restaurant that has made an incredible impression on LA in recent years. Bartender, Tobin Shea, my guest for this week’s episode, heads one of the most inventive bar programs in Los Angeles. As Bar Director of Redbird restaurant, an architectural gem in downtown LA owned by celebrated chef Neal Fraser and wife, Amy Knoll Fraser, Tobin has helped to create one of the most exciting cocktail menus in the city. 147fullprairie roseEpisode 46: Aberlour Single Malt Scotch with Callum O’DonnellEpisode 46: Aberlour Single Malt Scotch with Callum O’DonnellFri, 07 Dec 2018 09:52:47 +0000Continuing our Scotch whisky streak, I interview Scotsman, Callum O’Donnell, the brand new, fresh faced global brand ambassador for Aberlour, the beloved Single Malt Scotch produced in the heart of Speyside, and known for their sherry cask aging. We talked about his time in the Dominican Republic getting his brand ambassador legs, the small town of Aberlour’s magical Druid history, and the new Aberlour release, Casg Annamh. Be sure to listen for a surprise cameo from one of downtown LA's great bartenders.

The cocktail recipe this week is a scotch-based Whisky Sour.

Whisky Sour

2 oz Scotch whisky

Juice from half a lemon

1/2 ounce simple syrup

Egg white

Angostura Bitters

Lemon twist for garnish

Add the whisky, lemon juice, simple and egg white to a shaker with one large ice cube and shake vigorously until chilled. Add more ice and shake some more. Strain into an ice-filled rocks glass until the drink develops a foamy head. Add the aromatic bitters. Express the oils from the lemon twist and garnish.

]]>Aberlour, the beloved Single Malt Scotch produced in the heart of Speyside, and known for their sherry cask aging. We talked about his time in the Dominican Republic getting his brand ambassador legs, the small town of Aberlour’s magical Druid history, and the new Aberlour release, Casg Annamh. Be sure to listen for a surprise cameo from one of downtown LA's great bartenders. The cocktail recipe this week is a scotch-based Whisky Sour. Whisky Sour 2 oz Scotch whisky Juice from half a lemon 1/2 ounce simple syrup Egg white Angostura Bitters Lemon twist for garnish Add the whisky, lemon juice, simple and egg white to a shaker with one large ice cube and shake vigorously until chilled. Add more ice and shake some more. Strain into an ice-filled rocks glass until the drink develops a foamy head. Add the aromatic bitters. Express the oils from the lemon twist and garnish. Links: Aberlour Scotch WhiskyTwitterInstagramCallum O'Donnell's Instagram Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com]]>47:20cleanContinuing our Scotch whisky streak, I interview Scotsman, Callum O’Donnell, the brand new, fresh faced global brand ambassador for Aberlour, the beloved Single Malt Scotch produced in the heart of Speyside, and known for their sherry cask aging. We talked about his time in the Dominican Republic getting his brand ambassador legs, the small town of Aberlour’s magical Druid history, and the new Aberlour release, Casg Annamh. Be sure to listen for a surprise cameo from one of downtown LA's grea146fullprairie roseEpisode 45: The Scotch Malt Whisky Society with Paul SkipworthEpisode 45: The Scotch Malt Whisky Society with Paul SkipworthFri, 30 Nov 2018 08:06:04 +0000The Scotch Malt Whisky Society is an international community of whisky lovers, where members have access to some of the finest rare and limited edition whiskies in the world. My guest this week is Paul Skipworth, former CEO of Ardbeg and Glenmorangie, and now Chairman of The Scotch Malt Whisky Society. Based in Edinburgh, Scotland, I caught up with Paul last month while he was in town briefly to celebrate the 35th Anniversary of the Society at the British Consul General's Residence in Los Angeles.

The cocktail recipe this week is one of my favorite ways to enjoy scotch when I’m not having it on its own - in a Whisky Highball.

The key to a quality made whisky highball is quality ice, a chilled highball glass and the proportions that work for you. I like 2 oz of whisky to 4-5 ounce of soda, and a lemon wedge. You can add mint or other garnishes as you would a gin and tonic. Listen to Paul Skipworth and drink it how you like it!

Whisky Highball 2 oz Scotch whisky 4-5 oz club soda Lemon wedge

Add both the whisky and the soda to an an ice filled highball glass that has been well chilled, stir gently and garnish.

]]>The Scotch Malt Whisky Society is an international community of whisky lovers, where members have access to some of the finest rare and limited edition whiskies in the world. My guest this week is Paul Skipworth, former CEO of Ardbeg and Glenmorangie, and now Chairman of The Scotch Malt Whisky Society. Based in Edinburgh, Scotland, I caught up with Paul last month while he was in town briefly to celebrate the 35th Anniversary of the Society at the British Consul General's Residence in Los Angeles.

The cocktail recipe this week is one of my favorite ways to enjoy scotch when I’m not having it on its own - in a Whisky Highball.

The key to a quality made whisky highball is quality ice, a chilled highball glass and the proportions that work for you. I like 2 oz of whisky to 4-5 ounce of soda, and a lemon wedge. You can add mint or other garnishes as you would a gin and tonic. Listen to Paul Skipworth and drink it how you like it!

Whisky Highball 2 oz Scotch whisky 4-5 oz club soda Lemon wedge

Add both the whisky and the soda to an an ice filled highball glass that has been well chilled, stir gently and garnish.

Links: The Scotch Malt Whisky Society Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>22:49cleanThe Scotch Malt Whisky Society is an international community of whisky lovers, where members have access to some of the finest rare and limited edition whiskies in the world. My guest this week is Paul Skipworth, former CEO of Ardbeg and Glenmorangie, and now Chairman of The Scotch Malt Whisky Society. Based in Edinburgh, Scotland, I caught up with Paul last month while he was in town briefly to celebrate the 35th Anniversary of the Society at the British Consul General's Residence in LA.145fullprairie roseEpisode 44: Scotch Whisky Master Blender: Dr. Rachel BarrieEpisode 44: Scotch Whisky Master Blender: Dr. Rachel BarrieFri, 16 Nov 2018 10:19:21 +0000This week's guest is Dr. Rachel Barrie, Master Blender for historic single malt scotch brands BenRiach, The GlenDronach and Glenglassaugh. I caught up with Rachel while she was in Los Angeles celebrating the release of the much anticipated The GlenDronach 15 Year Old Revival. The GlenDronach brand is one of Scotland’s oldest distilleries,and is most noted for their sherry cask aging. Rachel and I sipped through this new release as well as two other expressions, while we discussed her journey over the last three decades to become Scotch Whisky’s First Lady.

]]>This week's guest is Dr. Rachel Barrie, Master Blender for historic single malt scotch brands BenRiach, The GlenDronach and Glenglassaugh. I caught up with Rachel while she was in Los Angeles celebrating the release of the much anticipated The GlenDronach 15 Year Old Revival. The GlenDronach brand is one of Scotland’s oldest distilleries, and is most noted for their sherry cask aging. Rachel and I sipped through this new release as well as two other expressions, while we discussed her journey over the last three decades to become Scotch Whisky’s First Lady.

]]>32:30cleanThis week's guest is Dr. Rachel Barrie, Master Blender for historic single malt scotch brands BenRiach, The GlenDronach and Glenglassaugh. I caught up with Rachel while she was in Los Angeles celebrating the release of The GlenDronach 15 Year Old Revival. We sipped through this new release as well as two other expressions, while we discussed her journey over the last three decades to become Scotch Whisky’s First Lady.144fullprairie roseEpisode 43: Aquavit with Malina BickfordEpisode 43: Aquavit with Malina BickfordFri, 09 Nov 2018 11:36:07 +0000Aquavit is a Scandinavian spirit that has been produced since the 15th century and yet we’re still getting familiar with it in the states. Thanks to a renewed interest in heritage spirits, the growing and ever curious cocktail culture, and a smattering of new brands on the market, Aquavit is making its way into bars and on cocktail menus across the country. One of those exciting new brands helping to pave the way is the Swedish Åhus Akvavit, also the Los Angeles brand partner in The seventh annual Aquavit Week, a week-long celebration of the signature spirit of Scandinavia. For this week’s episode I interview Malina Bickford veteran bartender, writer and US Brand Manager for Åhus Akvavit. One of the biggest supporters of Aquavit Week in Los Angeles is where we decided to record this episode, in Downtown LA’s RedBird Restaurant. Drinks director Tobin Shea has led an award-winning Bar Program that features a variety of aquavit brands and aquavit cocktails. Tobin also joins us later into the episode, shares the Åhus Akvavit cocktail featured on the menu for Aquavit Week and helps to explain how he likes to incorporate aquavit into cocktails.

This week’s cocktail recipe:

Aquavit Gimlet

2 oz aquavit

3/4 oz lime

1/2 oz simple

Shake all ingredients over ice until well chilled, strain into a cocktail glass. garnish with a lime wheel.

]]>Aquavit is a Scandinavian spirit that has been produced since the 15th century and yet we’re still getting familiar with it in the states. Thanks to a renewed interest in heritage spirits, the growing and ever curious cocktail culture, and a smattering of new brands on the market, Aquavit is making its way into bars and on cocktail menus across the country. One of those exciting new brands helping to pave the way is the Swedish Åhus Akvavit, also the Los Angeles brand partner in The seventh annual Aquavit Week, a week-long celebration of the signature spirit of Scandinavia. For this week’s episode I interview Malina Bickford veteran bartender, writer and US Brand Manager for Åhus Akvavit. One of the biggest supporters of Aquavit Week in Los Angeles is where we decided to record this episode, in Downtown LA’s RedBird Restaurant. Drinks director Tobin Shea has led an award-winning Bar Program that features a variety of aquavit brands and aquavit cocktails. Tobin also joins us later into the episode, shares the Åhus Akvavit cocktail featured on the menu for Aquavit Week and helps to explain how he likes to incorporate aquavit into cocktails.

This week’s cocktail recipe:

Aquavit Gimlet 2 oz aquavit 3/4 oz lime 1/2 oz simple Shake all ingredients over ice until well chilled, strain into a cocktail glass. garnish with a lime wheel. Links: Åhus AkvavitAquavit WeekRedbird Restaurant Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>34:01cleanAquavit is a Scandinavian spirit that has been produced since the 15th century and yet we’re still getting familiar with it in the states. For this week’s episode I interview Malina Bickford veteran bartender, writer and US Brand Manager for Åhus Akvavit. Redbird LA Drinks director Tobin Shea joins us later into the episode, shares the Åhus Akvavit cocktail featured on the menu for Aquavit Week and helps to explain how he likes to incorporate aquavit into cocktails. 143fullprairie roseEpisode 42: Documenting Cocktail Culture with Gabi PorterEpisode 42: Documenting Cocktail Culture with Gabi PorterFri, 02 Nov 2018 08:00:54 +0000Our guest this week is Gabi Porter, New York-based documentary photographer and barfly, whose work is featured in nearly every boozy publication the world over. Gabi specializes in taking photos at bars and restaurants, and has made a name for herself as one of THE go-to cocktail photogs in the industry. From creating headshots for NASA scientists to documenting rock stars with a point and shoot, and then moving on to the stars of the cocktail world, Gabi has had an important perspective behind the lens and is certainly not short on stories.

For this week’s cocktail recipe, Gabi chose the cachaça based stirred drink, Rabo de Galo.

]]>Our guest this week is Gabi Porter, New York-based documentary photographer and barfly, whose work is featured in nearly every boozy publication the world over. Gabi specializes in taking photos at bars and restaurants, and has made a name for herself as one of THE go-to cocktail photogs in the industry. From creating headshots for NASA scientists to documenting rock stars with a point and shoot, and then moving on to the stars of the cocktail world, Gabi has had an important perspective behind the lens and is certainly not short on stories. For this week’s cocktail recipe, Gabi chose the cachaça based stirred drink, Rabo de Galo. Rabo de Galo2 oz Cachaça 3/4 oz Cynar 1/2 oz Amaro Montenegro Garnish: orange twist

In an ice-filled mixing glass, add all ingredients and stir until well chilled. Strain into a rocks glass filled with one or two large ice cubes. Add a twist of orange and garnish.

Links: Gabi's Flickr Gabi's TwitterGabi's Instagram Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>51:39yesOur guest this week is Gabi Porter, New York-based documentary photographer and barfly, whose work is featured in nearly every boozy publication the world over. Gabi specializes in taking photos at bars and restaurants, and has made a name for herself as one of THE go-to cocktail photogs in the industry. From creating headshots for NASA scientists to documenting rock stars with a point and shoot, and then moving on to the stars of the cocktail world, Gabi has had an important perspective behind the lens.142fullprairie roseEpisode 41: Cognac Pt. 3Episode 41: Cognac Pt. 3Fri, 26 Oct 2018 12:35:24 +0000We’re now in the final episode of our three part Cognac series. In this week’s episode I again sit down with two Cognac houses, both with a rich heritage and British DNA but, again, very different from one another. My first interview is with 5th generation Cognac producer, the incredibly dynamic doyenne leading the Cognac industry, Bénédicte Hardy of Cognac Hardy. My second interview is with Per Even Allaire, Deputy Commercial Director in charge of worldwide sales for Hine Cognac, the only Cognac house servicing the Queen of England.

This week's featured cocktail is Cognac & Tonic:

Cognac & Tonic

2 oz Cognac

4 oz Tonic Water

Lemon wedge

In a Highball glass filled with ice, stir in ingredients and squeeze the lemon wedge and drop in the glass.

]]>We’re now in the final episode of our three part Cognac series. In this week’s episode I again sit down with two Cognac houses, both with a rich heritage and British DNA but, again, very different from one another. My first interview is with 5th generation Cognac producer, the incredibly dynamic doyenne leading the Cognac industry, Bénédicte Hardy of Cognac Hardy. My second interview is with Per Even Allaire, Deputy Commercial Director in charge of worldwide sales for Hine Cognac, the only Cognac house servicing the Queen of England.

This week's featured cocktail is Cognac & Tonic:

Cognac & Tonic 2 oz Cognac 4 oz Tonic Water Lemon wedge In a Highball glass filled with ice, stir in ingredients and squeeze the lemon wedge and drop in the glass. Links: CognacCognac HardyHine Cognac Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>25:49cleanWe’re now in the final episode of our three part Cognac series. In this week’s episode I again sit down with two Cognac houses, both with a rich heritage and British DNA but, again, very different from one another. My first interview is with 5th generation Cognac producer, the incredibly dynamic doyenne leading the Cognac industry, Bénédicte Hardy of Cognac Hardy. My second interview is with Per Even Allaire, head of worldwide sales for Hine Cognac, the only Cognac house servicing the Queen of E141fullprairie roseEpisode 40: Cognac Pt. 2Episode 40: Cognac Pt. 2Fri, 19 Oct 2018 10:30:58 +0000In continuation of our Cognac series, I sit down with two very different Cognac houses. One house is rooted in tradition in the heart of the Grand Champagne region, and the other is a young brand that is shaking up the category with some modern techniques. My guests are Patrice Piveteau, deputy general manager and cellar master at Cognac Frapin, and winemaker, distiller and Bourgoin Cognac family member, Frédéric Bourgoin.

]]>In continuation of our Cognac series, I sit down with two very different Cognac houses. One house is rooted in tradition in the heart of the Grand Champagne region, and the other is a young brand that is shaking up the category with some modern techniques. My guests are Patrice Piveteau, deputy general manager and cellar master at Cognac Frapin, and winemaker, distiller and Bourgoin Cognac family member, Frédéric Bourgoin.

Pour cognac, lemon juice, and simple syrup in a shaker filled with ice and shake until well chilled. Strain into a very cold Champagne glass, top with bubbly, and garnish with a lemon twist. Links: CognacFrapin CognacCognac Bourgoin Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>27:46cleanIn continuation of our Cognac series, I sit down with two very different Cognac houses. One house is rooted in tradition in the heart of the Grand Champagne region, and the other is a young brand that is shaking up the category with some modern techniques. My guests are Patrice Piveteau, deputy general manager and cellar master at Cognac Frapin, and winemaker, distiller and Bourgoin Cognac family member, Frédéric Bourgoin.140fullprairie roseEpisode 39: Cognac Pt. 1Episode 39: Cognac Pt. 1Fri, 12 Oct 2018 10:43:39 +0000I went to Cognac last month and I came back with VERY heavy luggage full of beautiful bottles, an entirely new appreciation for brandy, and an epic series of episodes! This week we kick off our Cognac series.

First up is David Boileau, a Cognac educator and ambassador since 2006 for the BNIC - the professional organization behind Cognac. I also spoke with Jacques Blanc who is the house historian and tour guide of Maison Ferrand of Pierre Ferrand Cognac.

Put lime peel and ginger into glass, pour in 3/4 oz Cognac, lightly muddle. Fill half the glass with ice, and stir. Pour in the remaining Cognac. Top off with lemon-lime soda and garnish with cucumber, stir well and enjoy

]]>I went to Cognac last month and I came back with VERY heavy luggage full of beautiful bottles, an entirely new appreciation for brandy, and an epic series of episodes! This week we kick off our Cognac series.

First up is David Boileau, a Cognac educator and ambassador since 2006 for the BNIC - the professional organization behind Cognac. I also spoke with Jacques Blanc who is the house historian and tour guide of Maison Ferrand of Pierre Ferrand Cognac.

Put lime peel and ginger into glass, pour in 3/4 oz Cognac, lightly muddle. Fill half the glass with ice, and stir. Pour in the remaining Cognac. Top off with lemon-lime soda and garnish with cucumber, stir well and enjoy Links: CognacMaison Ferrand Jacques Blanc, House Historian Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>29:19cleanI went to Cognac last month and I came back with VERY heavy luggage full of beautiful bottles, an entirely new appreciation for brandy, and an epic series of episodes! This week we kick off our Cognac series.
First up is David Boileau, a Cognac educator and ambassador since 2006 for the BNIC - the professional organization behind Cognac. I also spoke with Jacques Blanc who is the house historian and tour guide of Maison Ferrand of Pierre Ferrand Cognac. 139fullprairie roseEpisode 38: Bertoux Brandy with Jeff BellEpisode 38: Bertoux Brandy with Jeff BellFri, 05 Oct 2018 07:21:46 +0000This week’s guest is veteran bartender Jeff Bell from legendary drinking den PDT in New York City. Jeff is the consulting master blender of an exciting new American born brandy called BERTOUX Brandy. It recently launched in New York and here in California where I caught up with Jeff at their recent launch party. Coming off of my visit to Cognac, I thought this was a great opportunity to introduce listeners to all things brandy and prep for our Cognac series coming up soon.

This week's featured cocktail is a Sidecar with specs from Jeff Bell

Bertoux Brandy Sidecar

1.5 oz of Bertoux Brandy

3/4 oz of Lemon Juice

1/2 oz Cointreau

1/4 oz Simple syrup

lemon wedge, granulated white sugar

To sugar a rim on a coupe glass, swipe a lemon wedge around the top edge of the glass and then dip into a sugar filled saucer to coat the rim with sugar. Place all cocktail ingredients into an ice-filled shaker and shake until well chilled. Strain into a chilled coupe glass with sugared rim.

]]>Bertoux Brandy InstagramTwitterFacebook Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>37:53cleanThis week’s guest is veteran bartender Jeff Bell from legendary drinking den PDT in New York City. Jeff is the consulting master blender of an exciting new American born brandy called BERTOUX Brandy. It recently launched in New York and here in California where I caught up with Jeff at their recent launch party. Coming off of my visit to Cognac, I thought this was a great opportunity to introduce listeners to all things brandy and prep for our Cognac series coming up soon.138fullprairie roseEpisode 37: Nightcap with Kara NewmanEpisode 37: Nightcap with Kara NewmanFri, 28 Sep 2018 09:02:38 +0000This week's guest is New York-based spirits and cocktail writer, Kara Newman. Kara is the Spirits Editor for Wine Enthusiast and is the author of multiple cocktail books including the forthcoming little gem: Nightcap: More than 40 Cocktails to Close Out Any Evening - available October 16th. What defines a nightcap cocktail and what makes for an especially good one? Find out why these might be the sexiest drinks of all.

This week's featured cocktail is the Open & Shut. This is a Scaffa cocktail, a room-temperature nightcap, shared by Chicago bartender Julia Momose in Kara Newman’s Nightcap: More than 40 Cocktails to Close Out Any Evening.

Open & Shut 1 1/2 oz Amaro Lucano 1/2 oz of Cognac

Combine Amaro and Cognac in a rocks glass with no ice, and stir. Garnish is optional, a lemon or orange peel is nice. In Julia Momose’s words: "Simply build in the glass, retire to bed, sip, and ease yourself into slumber."

]]>This week's guest is New York-based spirits and cocktail writer, Kara Newman. Kara is the Spirits Editor for Wine Enthusiast and is the author of multiple cocktail books including the forthcoming little gem: Nightcap: More than 40 Cocktails to Close Out Any Evening - available October 16th. What defines a nightcap cocktail and what makes for an especially good one? Find out why these might be the sexiest drinks of all.

This week's featured cocktail is the Open & Shut. This is a Scaffa cocktail, a room-temperature nightcap, shared by Chicago bartender Julia Momose in Kara Newman’s Nightcap: More than 40 Cocktails to Close Out Any Evening.

Open & Shut 1 1/2 oz Amaro Lucano 1/2 oz of Cognac

Combine Amaro and Cognac in a rocks glass with no ice, and stir. Garnish is optional, a lemon or orange peel is nice. In Julia Momose’s words: "Simply build in the glass, retire to bed, sip, and ease yourself into slumber."

Links: Kara's websiteKara's TwitterKara's Instagram Nightcap: More than 40 Cocktails to Close Out Any Evening Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com]]>34:44cleanThis week's guest is New York based spirits and cocktail writer, Kara Newman. Kara is the Spirits Editor for Wine Enthusiast and is the author of multiple cocktail books including the forthcoming little gem: Nightcap: More than 40 Cocktails to Close Out Any Evening - available October 16th. What defines a nightcap cocktail and what makes for an especially good one? Find out why these might be the sexiest drinks of all. 137fullprairie roseEpisode 36: Peruvian Pisco with Romina ScheufeleEpisode 36: Peruvian Pisco with Romina ScheufeleFri, 21 Sep 2018 07:29:00 +0000Pisco. What exactly is this South American spirit that has been all abuzz in the cocktail world in recent years? Its history goes back to the 16th century, but it's still largely undiscovered by the average American consumer. Other than the Pisco Sour, many wouldn’t know how to order it, what to look for when purchasing it or how to properly drink it. This week’s guest, pisco expert Romina Scheufele answers all of these questions. Romina’s family has been in the pisco making business for 5 generations, over 100 years. She is President & CEO at Capurro Pisco, her family’s artisan pisco from Peru.

Our featured cocktail recipe is the Chilcano, one of the most popular cocktails in Peru.

In an ice-filled highball glass add 2 Oz. pisco, top with ginger ale, and squeeze some fresh lime juice, give it a stir and enjoy.

]]>Pisco. What exactly is this South American spirit that has been all abuzz in the cocktail world in recent years? Its history goes back to the 16th century, but it's still largely undiscovered by the average American consumer. Other than the Pisco Sour, many wouldn’t know how to order it, what to look for when purchasing it or how to properly drink it. This week’s guest, pisco expert Romina Scheufele answers all of these questions. Romina’s family has been in the pisco making business for 5 generations, over 100 years. She is President & CEO at Capurro Pisco, her family’s artisan pisco from Peru.

Our featured cocktail recipe is the Chilcano, one of the most popular cocktails in Peru.

In an ice-filled highball glass add 2 Oz. pisco, top with ginger ale, and squeeze some fresh lime juice, give it a stir and enjoy.

Links: Capurro PiscoCraft Spirits Cooperative, founder Romina Scheufele Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>41:18cleanPisco. What exactly is this South American spirit that has been all abuzz in the cocktail world in recent years? Its history goes back to the 16th century, but it's still largely undiscovered by the average American consumer. This week’s guest, pisco expert Romina Scheufele, helps us to understand why this spirit is so special. Her family has been in the pisco making business for 5 generations, over 100 years. She is President & CEO at Capurro Pisco, her family’s artisan pisco from Peru. 136fullPrairie RoseEpisode 35: Maker's Mark with Rob SamuelsEpisode 35: Maker's Mark with Rob SamuelsFri, 14 Sep 2018 07:23:21 +0000With its iconic square-shaped bottle dipped in red wax and that consistently familiar flavor profile, Kentucky bourbon brand Maker's Mark is recognized and beloved the world over. Apparently, not without a shaky start. According to Rob Samuels, who currently runs the company, it took a good 30 years for the billion dollar brand to turn a profit. He should know. His grandparents started Maker’s Mark in the 1950s when American whiskey was at an all time low, his father Bill Samuels Jr. helped to usher in this country’s bourbon boom, and for the last 8 years, Rob has been leading the brand into the next generation as President and COO.

I caught up with Rob at the recent BevCon conference here in LA and he gave us the super insiders take to all things Maker’s Mark, the Samuels Family and Kentucky bourbon.

This week's featured cocktail is the signature drink for Kentucky horse race institution, Keeneland.

]]>With its iconic square-shaped bottle dipped in red wax and that consistently familiar flavor profile, Kentucky bourbon brand Maker's Mark is recognized and beloved the world over. Apparently, not without a shaky start. According to Rob Samuels, who currently runs the company, it took a good 30 years for the billion dollar brand to turn a profit. He should know. His grandparents started Maker’s Mark in the 1950s when American whiskey was at an all time low, his father Bill Samuels Jr. helped to usher in this country’s bourbon boom, and for the last 8 years, Rob has been leading the brand into the next generation as President and COO.

I caught up with Rob at the recent BevCon conference here in LA and he gave us the super insiders take to all things Maker’s Mark, the Samuels Family and Kentucky bourbon.

This week's featured cocktail is the signature drink for Kentucky horse race institution, Keeneland.

Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com]]>39:30cleanWith its iconic square bottle dipped in red wax and that consistently familiar flavor profile, Maker's Mark is recognized and beloved the world over. I recently caught up with Rob Samuels, grandson of the founders and now President and COO of Maker's Mark, at the recent BevCon conference here in LA. He gave us the super insiders take to all things Maker’s Mark, the Samuels Family and Kentucky bourbon.135fullprairie roseEpisode 34: Amaro with Brad Thomas ParsonsEpisode 34: Amaro Liqueur with Brad Thomas ParsonsFri, 07 Sep 2018 08:24:10 +0000

Amaro, the Italian bitter liqueur, has been used as a digestive in Italy and produced for hundreds of years, and has had a relatively recent resurgence due to the craft cocktail revival. And yet, outside of Italy and this niche-y industry, the Amaro category is still fairly unknown, and often misunderstood. To be fair, the category can be confusing to even seasoned spirits experts. James Beard award winning author and spirits & bitters expert Brad Thomas Parsons to the rescue! In our deep dive into all things Amaro we discuss what exactly makes an Italian bitter liqueur an Amaro, and whether or not Campari, Fernet Branca or Jagermeister fall under that umbrella.

]]>Amaro, the Italian bitter liqueur, has been used as a digestive in Italy and produced for hundreds of years, and has had a relatively recent resurgence due to the craft cocktail revival. And yet, outside of Italy and this niche-y industry, the Amaro category is still fairly unknown, and often misunderstood. To be fair, the category can be confusing to even seasoned spirits experts. James Beard award winning author and spirits & bitters expert Brad Thomas Parsons to the rescue! In our deep dive into all things Amaro we discuss what exactly makes an Italian bitter liqueur an Amaro, and whether or not Campari, Fernet Branca or Jagermeister fall under that umbrella.

]]>Our guest this week is Sother Teague - a greatly admired veteran barman, teacher, and cocktail expert. He is the Beverage Director at New York bitters and amaro haven Amor y Amargo, Wine Enthusiast’s Mixologist of the Year in 2017, co-host of the 'Speakeasy' podcast on Heritage Radio Network...and he’s just added published author to his long list of accomplishments. His book I’m Just Here For the Drinks: A Guide to Spirits, Drinking and More Than 100 Extraordinary Cocktails is coming in hot this week. We talked about how this book came to be, his circuitous road from the being a chef to getting behind the stick, and ultimately knocking it out of the park at every turn.

This week's featured cocktail recipe is a Negroni variation from Sother's new book:

Waterproof Watch 1.5 oz London Dry Gin .75 Amaro Montenegro .75 Aperol 2 dashes of Dale DeGroff’s Pimento Bitters Orange Twist Stir all the ingredients over ice until well chilled. Strain into an Old Fashioned glass with fresh ice. Garnish with an orange twist. links: Sother Teague's Website Sother's Twitter, Instagram, Facebook I'm Just Here for the DrinksThe Speakeasy PodcastAmor Y Amargo Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>39:53yesOur guest this week is Sother Teague - a greatly admired veteran barman, teacher, and cocktail expert. He is the Beverage Director at New York bitters and amaro haven Amor y Amargo, Wine Enthusiast’s Mixologist of the Year in 2017, co-host of the 'Speakeasy' podcast on Heritage Radio Network...and he’s just added published author to his long list of accomplishments. His book I’m Just Here For the Drinks: A Guide to Spirits, Drinking and More Than 100 Extraordinary Cocktails is coming in hot this we133fullprairie roseEpisode 32: We're Taking a Summer Holiday!Episode 32: We're Taking a Summer Holiday!Fri, 17 Aug 2018 06:46:39 +0000Now that we're in the dog days of summer and more than half way into our first season, we've decided to take a wee break - 2 weeks - for summer holiday. This is the perfect time to sip on a cocktail or two and catch up on allllll those Bit by a Fox Podcast episodes you might’ve missed along the way. We’ve been recording every week since January and we’ve built up quite the library of boozy episodes. I KNOW some of y’all have a missed a few.

During this week's shot sized episode, we go over some episode suggestions from our recent late bloomer launch party earlier this month. We also turn to our listeners for their suggestions for future episodes. Make sure to comment!

]]>http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>06:05cleanWe're in the dog days of summer & more than halfway into our first season, so we're taking a wee break - 2 weeks - for summer holiday. It's the perfect time to catch up on all those Bit by a Fox Podcast episodes you might’ve missed along the way.
During this week's shot sized episode, we go over some episode suggestions from our recent late bloomer launch party & turn to our listeners for their suggestions for future episodes. 132fullprairie roseEpisode 31: Tam O'Shanter and the Great Wall of ScotchEpisode 31: Tam O'Shanter and the Great Wall of ScotchFri, 10 Aug 2018 21:31:07 +0000

This week we’re exploring one of the most fascinating restaurants in the country, the legendary and whimsical Scottish-themed restaurant Tam O’Shanter.

Tam O'Shanter is the oldest continuously operated family run restaurant in Los Angeles, now in their 4th generation, and it's considered to be one of the first themed restaurants in the country. Built in a distinctive Storybook style in 1922 by Hollywood set designer Harry Oliver with some help from movie-studio carpenters, the Tam is Old Hollywood meets Scottish pub meets...Walt Disney - who was a key player in the Tam O’Shanter history books.

To get the inside scoop on their nearly 100 year history, I interviewed John Lindquist, the GM of Tam O’Shanter. The second half of the episode is devoted to Tam’s infamous Scotch collection. Upon walking in the door, you are greeted with the Great Wall of Scotch, an immense display that holds about 200 of their 400 plus bottles of single malts and blends from distilleries around the world. For the second half of the episode, I spoke with Martin Ridell, the in-house Tam O’Shanter Scotch ambassador, who knows a thing or two about the water of life.

This week's featured recipe is one of Martin's favorite Scotch-based cocktails, The Scottish Goodbye:

]]>Tam O'Shanter is the oldest continuously operated family run restaurant in Los Angeles, now in their 4th generation, and it's considered to be one of the first themed restaurants in the country. Built in a distinctive Storybook style in 1922 by Hollywood set designer Harry Oliver with some help from movie-studio carpenters, the Tam is Old Hollywood meets Scottish pub meets...Walt Disney - who was a key player in the Tam O’Shanter history books.

To get the inside scoop on their nearly 100 year history, I interviewed John Lindquist, the GM of Tam O’Shanter. The second half of the episode is devoted to Tam’s infamous Scotch collection. Upon walking in the door, you are greeted with the Great Wall of Scotch, an immense display that holds about 200 of their 400 plus bottles of single malts and blends from distilleries around the world. For the second half of the episode, I spoke with Martin Ridell, the in-house Tam O’Shanter Scotch ambassador, who knows a thing or two about the water of life.

This week's featured recipe is one of Martin's favorite Scotch-based cocktails, The Scottish Goodbye:

Stir all the ingredients over ice until well chilled. Strain into a cocktail glass. Give it a wee mist of Laphroig. Garnish with a lemon twist.

links: Tam O'Shanter Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>40:18cleanThe legendary & whimsical Scottish-themed restaurant Tam O’Shanter is the oldest continuously operated family run restaurant in Los Angeles, also considered to be one of the first themed restaurants in the country. Old Hollywood meets Scottish pub meets...Walt Disney - who was a key player in the Tam O’Shanter history books.
GM, John Lindquist, fills us in on their nearly 100 year history, and Martin Ridell, the in-house Scotch ambassador, reveals what's behind that legendary Great Wall of Scotch131fullprairie roseEpisode 30: The Booze World's Worst Ideas with Jason HornEpisode 30: The Booze World's Worst Ideas with Jason HornFri, 03 Aug 2018 12:30:22 +0000Wine for dudes? Boozy gatorade? A clear aged whiskey ala Pepsi Crystal? The adult beverage industry has historically made questionable choices and we're just here to heckle tf out of them. Resident snark, LA-based food and drinks writer Jason Horn and I kick off a new series all about the booze world's worst ideas. This was going to be a one-off episode until we dug in and realized we'd most likely never run out of material. Note that no booze brands were harmed in the making of this podcast. We're not naming names - except for the historic fails - and we're doing various tastings with an open mind. I hope you enjoy this episode as much as we enjoyed making it.

This Week's Recipe is from a pitch from a hotel trying to capitalize on the royal wedding. In honor of the groom...

]]>Wine for dudes? Boozy gatorade? A clear aged whiskey ala Pepsi Crystal? The adult beverage industry has historically made questionable choices and we're just here to heckle tf out of them. Resident snark, LA-based food and drinks writer Jason Horn and I kick off a new series all about the booze world's worst ideas. This was going to be a one-off episode until we dug in and realized we'd most likely never run out of material. Note that no booze brands were harmed in the making of this podcast. We're not naming names - except for the historic fails - and we're doing various tastings with an open mind. I hope you enjoy this episode as much as we enjoyed making it.

This Week's Recipe is from a pitch from a hotel trying to capitalize on the royal wedding. In honor of the groom...

Hooray for Harry 1 oz Grey Good Vodka 1 oz Red Bull

Poured over ice in a Collin's glass. Cucumber Garnish.

links: Jason Horn's Twitter: @messyepicurethemessyepicure.com Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>44:40yesWine for dudes? Boozy gatorade? A clear aged whiskey ala Pepsi Crystal? The adult beverage industry has historically made questionable choices and we're just here to heckle tf out of them. Resident snark, LA-based food and drinks writer Jason Horn and I kick off a new series all about the booze world's worst ideas. This was going to be a one-off episode until we dug in and realized we'd most likely never run out of material. I hope you enjoy this episode as much as we enjoyed making it. 130fullprairie roseEpisode 29: Meet the Teetotaling BBaF Podcast Producer, Anna Tivell Episode 29: Meet the Teetotaling BBaF Podcast Producer, Anna Tivell Fri, 27 Jul 2018 14:47:50 +0000The Bit by a Fox Podcast is now 7 months in, 29 episodes deep and just past that mid-season mark. There is no better time than now to introduce listeners to the producer, editor, gorgeous eccentric, and lovable Swede who helps to make this all happen every week, Anna Tivell.

I've truly enjoyed getting to know Anna this past year and I know you will too. She has such an interesting perspective on drinking based on her Swedish upbringing and her experience living in Iceland for a number of years where there was a prohibition of beer up until 1989. She drank moonshine as a kid, but now drinks very little. Her journey with alcohol has been a fascinating one.

Our featured cocktail for this episode is from Anna and her husband Billy's popular LA restaurant, Salazar. It is one of my favorite summer cocktails, The Paloma. This mezcal version is one of the best I've ever had:

]]>Our featured cocktail for this episode is from Anna and her husband Billy's popular LA restaurant, Salazar. It is one of my favorite summer cocktails, The Paloma. This mezcal version is one of the best I've ever had: Salazar Paloma 2oz. Mezcal 2 oz. Fresh grapefruit juice 3/4 oz. Fresh lime juice 3/4 oz. Agave nectar Pinch of salt Bar spoon of habanero tincture Add all ingredients to an ice-filled shaker and shake until well chilled. Strain into a Collins glass with chile lip Add 2 oz grapefruit soda Top with crushed ice and grapefruit wedge garnish Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>52:31yesThe Bit by a Fox Podcast is now 7 months in, 29 episodes deep and just past that mid-season mark. There is no better time than now to introduce listeners to the producer, editor, gorgeous eccentric, and lovable Swede who helps to make this all happen every week, Anna Tivell.
Anna has such an interesting perspective on drinking based on her Swedish upbringing and her experience living in Iceland for a number of years where there was a prohibition of beer up until 1989. 129fullprairie roseEpisode 28: Talking Champagne with NoMad Los Angeles Wine Director Ryan BaileyEpisode 28: Talking Champagne with NoMad Los Angeles Wine Director Ryan BaileyFri, 20 Jul 2018 08:24:00 +0000For this week's Bit by a Fox Podcast I spoke with wine prodigy Ryan Bailey at his home base in downtown LA’s beautiful new NoMad Los Angeles. As Wine Director, Ryan oversees the classically inspired wine program that is roughly 1000 selections and features Champagne as a focus. We delve into Ryan's early interest in wine, his experience in Michelin starred restaurants at a very young age, and we do a deep dive into Champagne and all things bubbly.

Our featured cocktail for this episode includes sparkling wine AND one of Ryan's favorite spirits - RUM! The Old Cuban, created by New York City's Pegu Club owner Audrey Saunders is also one of my favorites.

]]>For this week's Bit by a Fox Podcast I spoke with wine prodigy Ryan Bailey at his home base in downtown LA’s beautiful new NoMad Los Angeles. As Wine Director, Ryan oversees the classically inspired wine program that is roughly 1000 selections and features Champagne as a focus. We delve into Ryan's early interest in wine, his experience in Michelin starred restaurants at a very young age, and we do a deep dive into Champagne and all things bubbly.

Our featured cocktail for this episode includes sparkling wine AND one of Ryan's favorite spirits - RUM! The Old Cuban, created by New York City's Pegu Club owner Audrey Saunders is also one of my favorites.

Muddle the lime juice, syrup and mint in a shaker. Add the rum, bitters and ice and shake until well chilled.Double-strain into a chilled coupe glass, top with bubbles and garnish with mint leaves.

links: The NoMad HotelRyan's InstagramHenri Goutorbe "Special Club" Grand Cru Brut Champagne 2006 Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>01:03:29cleanFor this week's Bit by a Fox Podcast I spoke with wine prodigy Ryan Bailey at his home base in downtown LA’s beautiful new NoMad Los Angeles. As Wine Director, Ryan oversees the classically inspired wine program that is roughly 1000 selections and features Champagne as a focus. We delve into Ryan's early interest in wine, his experience in Michelin starred restaurants at a very young age, and we do a deep dive into Champagne and all things bubbly.128fullprairie roseEpisode 27: Mead - History's Oldest Drink with Fred MinnickEpisode 27: Mead - History's Oldest Drink with Fred MinnickFri, 13 Jul 2018 06:32:34 +0000This week we’re talking about the oldest adult beverage known to man: MEAD. You’ve probably read about it in some romantic tale - it’s one of the most documented boozy beverages in history - and maybe you’ve had a chance to try it, but many are still unfamiliar with this storied drink of fermented honey. Our guest this week is award-winning author and spirits expert, Fred Minnick who's just written the book Mead: The Libations, Legends and Lore of History’s Oldest Drink. Take a listen and find out what all the buzz is about.

This week's cocktail, created by Fred Minnick and Jeremy Johnson, owner of Meta in Louisville, Kentucky, is the Mead Vesper - basically a Vesper cocktail with the addition of mead.

Mead Vesper 1 ounce of Gin

1 ounce of Vodka

.25 ounce of oxymel mead

.25 ounce of vermouth

lemon twist and cocktail glass

Stir all the ingredients over ice until well chilled. Strain into a cocktail glass. Garnish with a lemon twist.

]]>This week we’re talking about the oldest adult beverage known to man: MEAD. You’ve probably read about it in some romantic tale - it’s one of the most documented boozy beverages in history - and maybe you’ve had a chance to try it, but many are still unfamiliar with this storied drink of fermented honey. Our guest this week is award-winning author and spirits expert, Fred Minnick who's just written the book Mead: The Libations, Legends and Lore of History’s Oldest Drink. Take a listen and find out what all the buzz is about.

This week's cocktail, created by Fred Minnick and Jeremy Johnson, owner of Meta in Louisville, Kentucky, is the Mead Vesper - basically a Vesper cocktail with the addition of mead.

Mead Vesper 1 ounce of Gin 1 ounce of Vodka .25 ounce of oxymel mead .25 ounce of vermouth lemon twist and cocktail glass Stir all the ingredients over ice until well chilled. Strain into a cocktail glass. Garnish with a lemon twist. links: Fred Minnick WebsiteInstagramFacebookTwitter Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>49:31yesThis week we’re talking about the oldest adult beverage known to man: MEAD. You’ve probably read about it in some romantic tale - it’s one of the most documented boozy beverages in history - and maybe you’ve had a chance to try it, but many are still unfamiliar with this storied drink of fermented honey. Our guest this week is award-winning author and spirits expert, Fred Minnick who's just written the book Mead: The Libations, Legends and Lore of History’s Oldest Drink. 127fullprairie roseEpisode 26: Seedlip -The First Non-Alcoholic SpiritEpisode 26: Seedlip - The First Non-Alcoholic SpiritFri, 06 Jul 2018 07:25:00 +0000

For this week’s episode we’re getting a little less boozy...or rather, booze free altogether! In this episode we talk about SEEDLIP - one of the most successful spirit launches out of the UK in recent years - a product that bills itself as the world’s first distilled non-alcoholic spirit. What does that even mean? How do you drink it? And why has it been so wildly popular in the craft cocktail community? My interview with bartenders Aaron Polsky and Laura Lashley will clear that all up. They’ve been working with the brand here in LA, and have been singing its gospel since it landed stateside. This is our first interview with multiple guests and we did this on location at Aaron’s home bar Harvard & Stone in Hollywood.

Seedlip East Side - makes 1 drink

2 ounces of Seedlip Garden 108

3/4 ounce fresh lime juice

3/4 ounce simple syrup

2 cucumber slices

small bunch mint leaves

In a cocktail shaker, muddle a cucumber slice and 5-6 mint leaves. Add the Seedlip Garden 108, fresh lime juice, simple syrup, and ice. Shake until well-chilled, then double-strain into a an ice-filled rocks glass. Garnish with a cucumber slice and mint sprig.

]]>Seedlip Website Seedlip on Amazon NOLO: No & Low Cocktail Pop-up Bars Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com]]>44:39cleanFor this week’s episode we’re getting a little less boozy...or rather, booze free altogether! We're talking about SEEDLIP, a product that bills itself as the world’s first distilled non-alcoholic spirit. Bartenders Aaron Polsky and Laura Lashley explain what that even means, how to drink it and why it's been so popular in the craft cocktail community. They’ve been working with the brand here in LA, and have been singing its gospel since it landed stateside. 126fullprairie roseEpisode 25: Los Angeles Gay Bar Evolution with Garrett McKechnieEpisode 25: Los Angeles Gay Bar Evolution with Garrett McKechnieFri, 29 Jun 2018 08:17:55 +0000Gay Pride Month is coming to a close, and our three part series devoting episodes to LGBTQ stories is also wrapping up. In this third and final episode, we bring the focus to Los Angeles. My guest this week is Garrett McKechnie, bartender and co-owner of the award winning Bar Mattachine, a gay bar in downtown Los Angeles that has successfully merged gay bar culture and history with craft cocktails.

We discuss Garrett's evolution working in gay bars in both NYC and LA, the significance of LA's role in the story of American gay rights, how the scene has evolved, and where we are today.

This week’s featured cocktail is Bar Mattachine's signature cocktail named after the leader of the Mattachine Society in Los Angeles, Harry Hay.

]]>Gay Pride Month is coming to a close, and our three part series devoting episodes to LGBTQ stories is also wrapping up. In this third and final episode, we bring the focus to Los Angeles. My guest this week is Garrett McKechnie, bartender and co-owner of the award winning Bar Mattachine, a gay bar in downtown Los Angeles that has successfully merged gay bar culture and history with craft cocktails.

We discuss Garrett's evolution working in gay bars in both NYC and LA, the significance of LA's role in the story of American gay rights, how the scene has evolved, and where we are today.

This week’s featured cocktail is Bar Mattachine's signature cocktail named after the leader of the Mattachine Society in Los Angeles, Harry Hay.

Stir all ingredients over ice until chilled. Strain into a cocktail glass. Flame a lemon peel over glass and discard. Garnish with a brandied cherry

links: Bar MattachineInstagramTwitterFacebookOne Archives FoundationMattachine Society Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com]]>51:33cleanPride Month is coming to a close, and our 3-part series devoting episodes to LGBTQ stories is also wrapping up. In this 3rd and final episode, we bring the focus to LA. My guest is Garrett McKechnie, bartender & co-owner of Bar Mattachine, a gay bar in downtown LA that has successfully merged gay bar culture and history with craft cocktails. We discuss Garrett's evolution working in gay bars in both NYC and LA, the significance of LA's role in the story of American gay rights, and how the scene has evolved125fullprairie roseEpisode 24: LGBTQ Club Culture in the 70s & 80s with Emily ColucciEpisode 24: LGBTQ Club Culture in the 70s & 80s with Emily ColucciFri, 22 Jun 2018 08:33:29 +0000Last week we kicked off a Gay Pride Month series on the podcast. We’re devoting the rest of the month to LGBTQ stories - the importance of gay bars and clubs through history, the cultural impact of the movements that came out of those important spaces, and the renegades, revolutionaries and icons behind it all. It’s such a big subject, we’ve created our first podcast series for #PrideMonth. In this second episode in this series, we touch on the gay club culture in the 70s and 80s - the music, dancing, drag, sex, and drugs involved in the queer club scene, and how it crossed over and influenced straight/mainstream culture through the years.

Our guest this week is Emily Colucci, a writer and arts curator based in New York City. Emily is co-founder of Filthy Dreams,a blog analyzing art and culture through a queer lens and a touch of camp.

This week's featured cocktail happens to be one of the most popular cocktails of the disco era: The Harvey Wallbanger. This drink was heavily advertised all throughout the 70s to promote sales of Galliano Liqueur which, in turn, became the most popular liqueur in America during the decade.

Harvey Wallbanger 2 oz Vodka 4 oz Fresh orange juice 3/4 oz Galliano

Add vodka and orange juice to a tall, ice-filled highball glass. Float the Galliano on top and stir. Garnish with orange wheel and enjoy.

]]>Last week we kicked off a Gay Pride Month series on the podcast. We’re devoting the rest of the month to LGBTQ stories - the importance of gay bars and clubs through history, the cultural impact of the movements that came out of those important spaces, and the renegades, revolutionaries and icons behind it all. It’s such a big subject, we’ve created our first podcast series for #PrideMonth. In this second episode in this series, we touch on the gay club culture in the 70s and 80s - the music, dancing, drag, sex, and drugs involved in the queer club scene, and how it crossed over and influenced straight/mainstream culture through the years.

Our guest this week is Emily Colucci, a writer and arts curator based in New York City. Emily is co-founder of Filthy Dreams,a blog analyzing art and culture through a queer lens and a touch of camp.

This week's featured cocktail happens to be one of the most popular cocktails of the disco era: The Harvey Wallbanger. This drink was heavily advertised all throughout the 70s to promote sales of Galliano Liqueur which, in turn, became the most popular liqueur in America during the decade.

Harvey Wallbanger 2 oz Vodka 4 oz Fresh orange juice 3/4 oz Galliano

Add vodka and orange juice to a tall, ice-filled highball glass. Float the Galliano on top and stir. Garnish with orange wheel and enjoy.

In the first episode of our three part series, we touch on gay bars through history. Many have argued that the American gay rights movement was kicked off in a bar. Our guest, writer and historian, Christine Sismondo, PHD, has been researching the history of lesbian and gay bars in Toronto, some parts of which have been published in Any Other Way: How Toronto Got Queer (2017), and she is the author of America Walks into a Bar,a book about the history of bars in the United States. We discussed how bars have played such a crucial role in gay culture and politics through the years.

Our cocktail this week is a Gin Rickey. Christine picked this classic, tall drink because it was most likely the kind of drink being served at one of these historic gay bars. Gin was also a favorite of Walt Whitman.

]]>In honor of Gay Pride Month, we’ve decided to devote the rest of the month on the Bit by a Fox Podcast to LGBTQ stories – highlighting the importance of gay bars and clubs through history, the cultural impact of the movements that came out of those important spaces, and the renegades, revolutionaries and icons behind it all. It’s such a big subject, we’re creating our first podcast series in honor of Pride Month.

In the first episode of our three part series, we touch on gay bars through history. Many have argued that the American gay rights movement was kicked off in a bar. Our guest, writer and historian, Christine Sismondo, PHD, has been researching the history of lesbian and gay bars in Toronto, some parts of which have been published in Any Other Way: How Toronto Got Queer (2017), and she is the author of America Walks into a Bar,a book about the history of bars in the United States. We discussed how bars have played such a crucial role in gay culture and politics through the years.

Our cocktail this week is a Gin Rickey. Christine picked this classic, tall drink because it was most likely the kind of drink being served at one of these historic gay bars. Gin was also a favorite of Walt Whitman.

Gin Rickey 2 ounces gin 1 ounce fresh lime juice club soda garnish: wedge of lime Add the gin and lime juice to an ice-filled highball glass. Add club soda to top. Rub lime wedge around the rim of the glass and squeeze some juice and add the lime into the glass.

Instead of creating a recipe for this week’s episode I wanted to feature one of my recent favorite affordable rose picks for the summer and one many of you will be able to find at your local wine shop: Gérard Bertrand’s Cote des Roses Rosé.

It has a glass stopper instead of a cork, and the base of the bottle is in the shape of a rose. Besides its GORGEOUS bottle, its truly a lovely wine that reflects the qualities you’d expect in a traditional rose from the South of France. Fresh, light, crisp with a wonderful balance of fruit and acidity. Great on its own and with food.

]]>Tomorrow is National Rosé Day, yes, it's an actual day, and not just a lifestyle, thankyouverymuch. I thought we’d get into the spirit by diving into this pink summer fave on the podcast. The thousand years of history, the French Riviera glamour, the highs, and the lows lows (blush wine, anyone?) This wine is a fighter and boy she's made a comeback over the years in a big way.

Instead of creating a recipe for this week’s episode I wanted to feature one of my recent favorite affordable rose picks for the summer and one many of you will be able to find at your local wine shop: Gérard Bertrand’s Cote des Roses Rosé.

It has a glass stopper instead of a cork, and the base of the bottle is in the shape of a rose. Besides its GORGEOUS bottle, its truly a lovely wine that reflects the qualities you’d expect in a traditional rose from the South of France. Fresh, light, crisp with a wonderful balance of fruit and acidity. Great on its own and with food.

Negroni Weekis a celebration of one of the most perfect cocktail creations - the equal parts drink of gin, sweet vermouth, and Campari, but most importantly it is an international charity event that raises money for a variety of global causes. It is sponsored by Imbibe Magazine and Campari and has grown into a worldwide event with over 7,000 venues and businesses participating, but it has humble origins, originally starting out as "Negroni Social" with just a couple of bartenders in Portland, Oregon.

Find out all you need to know about Negroni Week, what it’s about, how it began, and how you too can drink for a good cause!

For our recipe this week we are sharing one of Anne Louise's favorite variations, The Right Hand, a cocktail created in 2007 by Michael Mcilroy at Milk & Honey in NYC.

Negroni Weekis a celebration of one of the most perfect cocktail creations - the equal parts drink of gin, sweet vermouth, and Campari, but most importantly it is an international charity event that raises money for a variety of global causes. It is sponsored by Imbibe Magazine and Campari and has grown into a worldwide event with over 7,000 venues and businesses participating, but it has humble origins, originally starting out as "Negroni Social" with just a couple of bartenders in Portland, Oregon.

Find out all you need to know about Negroni Week, what it’s about, how it began, and how you too can drink for a good cause!

For our recipe this week we are sharing one of Anne Louise's favorite variations, The Right Hand, a cocktail created in 2007 by Michael Mcilroy at Milk & Honey in NYC.

A couple of weeks ago I visited the 75th annual Wine & Spirits Wholesalers of America Convention at Caesar’s Palace in Las Vegas. It’s the largest gathering of distributors, wholesalers and products in the wine and spirits industry. It’s where you go to see and be seen. If you’re a wholesaler or distributor, you go there to shop for new products. If you’re a new brand, this is where you go to launch, and look for distribution. It’s often a beta test for brands to see how it is reflected in the industry first before bringing it out to consumers. And it’s overwhelming. SO. MUCH. BOOZE. Over 500 exhibitors, two giant exhibit halls and massive suites turned into brand activations. It’s just a sea of products. It’s difficult to stand out amongst so much, but I found my favorites and wanted to share them with you. This is my first podcast out on the road and I had a portable mic to interview folks in their booths and it was so much fun. #FoxInTheField!

Brands featured: Look out for these exciting new products in the coming year!

I was on my way to the airport when the Brand Battle - a competition towards the end of the convention where top 7 brands battle it out - was taking place, so unfortunately I missed it. But I was sure to stay glued to social media to get the word once the winners were announced. And Gray Whale Gin took home the first place award. The buzz around the convention seemed to predict this win but I was super happy for them. In honor of their win, I wanted to share a simple cocktail of theirs for our recipe this week.

]]>It's our 20th episode of the Bit by a Fox Podcast! And we've decided to shake it up a little....

A couple of weeks ago I visited the 75th annual Wine & Spirits Wholesalers of America Convention at Caesar’s Palace in Las Vegas. It’s the largest gathering of distributors, wholesalers and products in the wine and spirits industry. It’s where you go to see and be seen. If you’re a wholesaler or distributor, you go there to shop for new products. If you’re a new brand, this is where you go to launch, and look for distribution. It’s often a beta test for brands to see how it is reflected in the industry first before bringing it out to consumers. And it’s overwhelming. SO. MUCH. BOOZE. Over 500 exhibitors, two giant exhibit halls and massive suites turned into brand activations. It’s just a sea of products. It’s difficult to stand out amongst so much, but I found my favorites and wanted to share them with you. This is my first podcast out on the road and I had a portable mic to interview folks in their booths and it was so much fun. #FoxInTheField!

I was on my way to the airport when the Brand Battle - a competition towards the end of the convention where top 7 brands battle it out - was taking place, so unfortunately I missed it. But I was sure to stay glued to social media to get the word once the winners were announced. And Gray Whale Gin took home the first place award. The buzz around the convention seemed to predict this win but I was super happy for them. In honor of their win, I wanted to share a simple cocktail of theirs for our recipe this week.

The Skinny Gray Whale 1 part agave syrup 1 part lemon juice 2 parts Gray Whale Gin Shake with ice, strain, and garnish with a spray of lime and orange

________________________________________________________ Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com]]>41:59cleanA couple of weeks ago I visited the 75th annual Wine & Spirits Wholesalers of America Convention in Las Vegas. It’s the largest gathering of distributors, wholesalers and products in the wine and spirits industry. If you’re a wholesaler or distributor, you go there to shop for new products. If you’re a new brand, this is where you go to launch, and look for distribution. It’s difficult to stand out amongst so much, but I found my favorites and wanted to share them with you. 120fullprairie roseEpisode 19: The One-Bottle Cocktail with Maggie HoffmanEpisode 19: The One-Bottle Cocktail with Maggie HoffmanFri, 18 May 2018 08:17:29 +0000For this week’s episode, we feature Maggie Hoffman and her recent book “The One-Bottle Cocktail”, a collection of drinks recipes with a seasonal and culinary bent that focuses on using just one type of spirit per drink.

We spoke about what ingredients can replace liqueurs and amaros and modifiers in a cocktail so you don’t have to spend a ton of money to make your favorite drinks.

The featured cocktail this week is a refreshing strawberry-gin drink, created by Shannon Tebay Sidle of New York’s Slowly Shirley and Death & Co.

Combine strawberries, lemon juice, and honey in a cocktail shaker and muddle until well broken up. Add gin and Greek yogurt and fill shaker with ice. Shake until well chilled, about 15 seconds. Fill a rocks glass with crushed ice, then double-strain cocktail into it. Grind black pepper on top and garnish with the strawberry slice.

]]>For this week’s episode, we feature Maggie Hoffman and her recent book “The One-Bottle Cocktail”, a collection of drinks recipes with a seasonal and culinary bent that focuses on using just one type of spirit per drink.

We spoke about what ingredients can replace liqueurs and amaros and modifiers in a cocktail so you don’t have to spend a ton of money to make your favorite drinks.

The featured cocktail this week is a refreshing strawberry-gin drink, created by Shannon Tebay Sidle of New York’s Slowly Shirley and Death & Co.

Combine strawberries, lemon juice, and honey in a cocktail shaker and muddle until well broken up. Add gin and Greek yogurt and fill shaker with ice. Shake until well chilled, about 15 seconds. Fill a rocks glass with crushed ice, then double-strain cocktail into it. Grind black pepper on top and garnish with the strawberry slice.

I spoke with food stylist, cook book author, hostess and spirit guide to all things la dolce vita in Italy, Annette Joseph.

She recently wrote Cocktail Italiano- a guide to Apertivo hour on the Italian Riviera. We spoke about Aperol Spritzes, the beach culture in Italy and the art of the Italian Apertivo. This episode will undoubtedly make you want to sip a beachside spritz no matter what the hour!

For this week's recipe we had to include THE drink of Apertivo Hour - the Aperol Spritz. This recipe, however, is a slight twist on the classic with the addition of a lemon sugar rim and bitter lemon soda or lemonade - as the recipe below demonstrates. This spritz, featured in the book, Cocktail Italiano, is the signature cocktail of the beautifully restored 19th century villa overlooking the Gulf of Alassio, Villa Della Pergola.

Fill a shallow saucer with lemon sugar. Rub the rim of a white wine glass with water and dip into the lemon sugar to coat. Add 1⁄2 cup ice and the lemonade to the glass, and then add the Aperol, Top off the glass with the Prosecco, garnish with an orange wedge, and serve with a straw.

Lemonade - Serves 8 This is how to make fresh lemonade, but you can also substitute storebought lemonade or lemon soda. 1 1/2 cups lemon juice (4 to 5 lemons) 1 3/4 cups sugar 8 cups of water Stir together all ingredients in a pitcher and refrigerate until needed. If you have leftover lemonade, just cover and refrigerate up to 2 days.

]]>This week’s episode is a fun one, especially if you're a real Italophile, like myself.

I spoke with food stylist, cook book author, hostess and spirit guide to all things la dolce vita in Italy, Annette Joseph.

She recently wrote Cocktail Italiano- a guide to Apertivo hour on the Italian Riviera. We spoke about Aperol Spritzes, the beach culture in Italy and the art of the Italian Apertivo. This episode will undoubtedly make you want to sip a beachside spritz no matter what the hour!

For this week's recipe we had to include THE drink of Apertivo Hour - the Aperol Spritz. This recipe, however, is a slight twist on the classic with the addition of a lemon sugar rim and bitter lemon soda or lemonade - as the recipe below demonstrates. This spritz, featured in the book, Cocktail Italiano, is the signature cocktail of the beautifully restored 19th century villa overlooking the Gulf of Alassio, Villa Della Pergola.

Fill a shallow saucer with lemon sugar. Rub the rim of a white wine glass with water and dip into the lemon sugar to coat. Add 1⁄2 cup ice and the lemonade to the glass, and then add the Aperol, Top off the glass with the Prosecco, garnish with an orange wedge, and serve with a straw.

Lemonade - Serves 8 This is how to make fresh lemonade, but you can also substitute storebought lemonade or lemon soda. 1 1/2 cups lemon juice (4 to 5 lemons) 1 3/4 cups sugar 8 cups of water Stir together all ingredients in a pitcher and refrigerate until needed. If you have leftover lemonade, just cover and refrigerate up to 2 days.

links: Annette Joseph's Website Cocktail Italiano Annette Joseph's Social Links: InstagramFacebookPinterestTwitter Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com]]>51:54cleanThis week’s episode is a fun one, especially if you're a real Italophile, like myself.
I spoke with food stylist, cook book author, hostess and spirit guide to all things la dolce vita in Italy, Annette Joseph.
She recently wrote Cocktail Italiano- a guide to Apertivo hour on the Italian Riviera. We spoke about Aperol Spritzes, the beach culture in Italy and the art of the Italian Apertivo. This episode will undoubtedly make you want to sip a beachside spritz no matter what the hour!118fullprairie roseEpisode 17: Woodford Reserve with Elizabeth McCallEpisode 17: Woodford Reserve with Elizabeth McCallFri, 04 May 2018 07:06:43 +0000In honor of the Kentucky Derby tomorrow, I spoke with ELIZABETH MCCALL, the newly named ASSISTANT MASTER DISTILLER at the "Official Bourbon of the Kentucky Derby" - WOODFORD RESERVE. We spoke about her trajectory from psychology student to sensory scientist and Master Taster, to one of the youngest female distillers in the country.

This week's cocktail is, of course, the Mint Julep, made with Woodford Reserve Bourbon.

]]>In honor of the Kentucky Derby tomorrow, I spoke with ELIZABETH MCCALL, the newly named ASSISTANT MASTER DISTILLER at the "Official Bourbon of the Kentucky Derby" - WOODFORD RESERVE. We spoke about her trajectory from psychology student to sensory scientist and Master Taster, to one of the youngest female distillers in the country.

This week's cocktail is, of course, the Mint Julep, made with Woodford Reserve Bourbon.

Rub the fresh mint inside the glass to express the oils. In the same glass, add simple syrup, bourbon, and half a glass of crushed ice. Stir well. Add more ice and garnish with the rest of the mint.

links: Woodford ReserveElizabeth McCall's Instagram Woodford Reserve's Social Links: InstagramFacebookTwitter Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com]]>29:43cleanIn honor of the Kentucky Derby tomorrow, I spoke with ELIZABETH MCCALL, the newly named ASSISTANT MASTER DISTILLER at the "Official Bourbon of the Kentucky Derby" - WOODFORD RESERVE. We spoke about her trajectory from psychology student to sensory scientist and Master Taster, to one of the youngest female distillers in the country.117fullprairie roseEpisode 16: Applejack with Lisa Laird DunnEpisode 16: Applejack with Lisa Laird DunnFri, 27 Apr 2018 07:00:16 +0000For this week’s episode I spoke with the First Lady of Applejack, Lisa Laird Dunn. Lisa is a ninth-generation family member of America's oldest family-owned distillery, Laird’s Applejack. She is Vice President and World Ambassador to Laird & Company, which has been producing "Jersey Lightning" for 300 years. Few spirits have the rich legacy that Applejack has. It is a part of the fabric of American drinking history - a favorite of George Washington's, served in Abe Lincoln's tavern, and even managed to legally produce spirits through Prohibition. Laird's Applejack is also a key ingredient in the recent cocktail revival. This is an episode for fans of brandy, classic cocktail enthusiasts and American history buffs alike!

This week's cocktail is an Applejack recipe originally created at NoMad in NYC, and then generously shared with us by Adam Fournier, the bar manager at the new-ish NoMad here in Los Angeles. Lisa and I met over this cocktail a few nights before our podcast interview and we all fell deeply in love with it!

]]>For this week’s episode I spoke with the First Lady of Applejack, Lisa Laird Dunn. Lisa is a ninth-generation family member of America's oldest family-owned distillery, Laird’s Applejack. She is Vice President and World Ambassador to Laird & Company, which has been producing "Jersey Lightning" for 300 years. Few spirits have the rich legacy that Applejack has. It is a part of the fabric of American drinking history - a favorite of George Washington's, served in Abe Lincoln's tavern, and even managed to legally produce spirits through Prohibition. Laird's Applejack is also a key ingredient in the recent cocktail revival. This is an episode for fans of brandy, classic cocktail enthusiasts and American history buffs alike!

This week's cocktail is an Applejack recipe originally created at NoMad in NYC, and then generously shared with us by Adam Fournier, the bar manager at the new-ish NoMad here in Los Angeles. Lisa and I met over this cocktail a few nights before our podcast interview and we all fell deeply in love with it!

For this week’s episode I spoke with Kala Maxym, A professionally-trained opera singer and the Founder and Chief Event Composer of Five Senses Tastings, an LA-based event experience that pairs live music with a wine. Kala and I have recently joined forces to create a similar events company around cocktails and music called Song & Tonic. We discussed her musical beginnings, what drew her to the wine world, and how we eventually came together to form Song & Tonic.

]]>Five Senses Tastings, an LA-based event experience that pairs live music with a wine. Kala and I have recently joined forces to create a similar events company around cocktails and music called Song & Tonic. We discussed her musical beginnings, what drew her to the wine world, and how we eventually came together to form Song & Tonic. This week's recipe: La La Lemon Drop 2 oz Vodka (preferably The Spirit Guild’s Vapid Vodka) 1 oz fresh squeezed lemon juice 1 tablespoon of lemon curd 2 fresh basil leaves (preferably wild black sage which is indigenous to California) Add the vodka, lemon juice and lemon curd to a shaker and fill with ice. Shake until well chilled. Strain into an icy cold coupe glass, and garnish with fresh basil leaves. links: Feastly LA Event InfoFive Senses TastingsSong & TonicHundred Miles LAThe Spirit Guild Song & Tonic Social Links: InstagramFacebook Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>32:46cleanFor this week’s episode I spoke with Kala Maxym, A professionally-trained opera singer and the Founder and Chief Event Composer of Five Senses Tastings, an LA-based event experience that pairs live music with a wine. Kala and I have recently joined forces to create a similar events company around cocktails and music called Song & Tonic. We discussed her musical beginnings, what drew her to the wine world, and how we eventually came together to form Song & Tonic. 115fullprairie roseEpisode 14: Lost Spirits DistilleryEpisode 14: Lost Spirits DistilleryFri, 13 Apr 2018 14:51:35 +0000For this week’s Bit by a Fox Podcast episode I spoke with Bryan Davis, founder of Lost Spirits Distillery in Los Angeles. Recently named one of the best distillery tours in the world, I had to go down the rabbit hole myself. This phantasmagoric distillery is like no other - part theme park, part mad science lab...with booze! This is where computer technology, molecular mixology and amusement park fantasy converge. Lost Spirits is making award-winning rums and whiskeys using cutting edge distilling techniques and helping to disrupt the industry along the way. Come along for the ride!

]]> one of the best distillery tours in the world, I had to go down the rabbit hole myself. This phantasmagoric distillery is like no other - part theme park, part mad science lab...with booze! This is where computer technology, molecular mixology and amusement park fantasy converge. Lost Spirits is making award-winning rums and whiskeys using cutting edge distilling techniques and helping to disrupt the industry along the way. Come along for the ride! This week's recipe: Navy Strength Painkiller 2 oz Lost Spirits Navy Style Rum 61 4 oz pineapple juice 1 oz orange juice 1 oz cream of coconut Garnish: grated nutmeg and pineapple wedge Add all of the ingredients into a shaker and fill with ice. Shake until well chilled. strain into a tall glass filled with crushed ice. Garnish wth nutmeg and pineapple wedge. links: Lost Spirits Distillery Lost Spirits Social Links: InstagramTwitterFacebook Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>59:58cleanFor this week’s episode I spoke with Bryan Davis, founder of Lost Spirits Distillery in Los Angeles. Recently named one of the best distillery tours in the world, I had to go down the rabbit hole myself. This phantasmagoric distillery is like no other - part theme park, part mad science lab...with booze! Lost Spirits is making award-winning rums and whiskeys using cutting edge distilling techniques .This is where computer technology, molecular mixology and amusement park fantasy converge. 114fullprairie roseEpisode 13: Wine Travels with Lauren MoweryEpisode 13: Wine Travels with Lauren MoweryFri, 06 Apr 2018 08:07:33 +0000For this week's Bit by a Fox Podcast, I spoke with journalist, award-winning wine blogger, photographer, Masters of Wine candidate, and newly appointed Travel Editor for Wine Enthusiast, Lauren Mowery. Over bubbly, we discussed her exciting new role, she gave us some great travel tips, what regions she's most looking forward to visiting this next year, and which wines should be on our radar. I love Lauren's relatable approach to wine, her insatiable curiosity about the world, and never-ending wanderlust. It was so great to have her on for this episode and to get a chance to celebrate her enviable new job!

This week's recipe:

Sauternes Aperitif - served in a rocks glass with ice

5-6 oz chilled Sauternes (sweet wine)

garnish: Orange Peel

Pour chilled Sauternes over ice, twist the orange over the glass and drop into the drink. Enjoy!

]]>Masters of Wine candidate, and newly appointed Travel Editor for Wine Enthusiast, Lauren Mowery. Over bubbly, we discussed her exciting new role, she gave us some great travel tips, what regions she's most looking forward to visiting this next year, and which wines should be on our radar. I love Lauren's relatable approach to wine, her insatiable curiosity about the world, and never-ending wanderlust. It was so great to have her on for this episode and to get a chance to celebrate her enviable new job! This week's recipe: Sauternes Aperitif - served in a rocks glass with ice 5-6 oz chilled Sauternes (sweet wine) garnish: Orange Peel Pour chilled Sauternes over ice, twist the orange over the glass and drop into the drink. Enjoy! links: Lauren's Instagram Lauren's Twitter Lauren's blog: Chasing the Vine Lauren's writing Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>01:06:26yesFor this week's Bit by a Fox Podcast, I spoke with journalist, award-winning wine blogger, photographer, Masters of Wine candidate, and newly appointed Travel Editor for Wine Enthusiast, Lauren Mowery. Over bubbly, we discussed her exciting new role, she gave us some great travel tips, what regions she's most looking forward to visiting this next year, and which wines should be on our radar. 113fullprairie roseEpisode 12 - Mezcal with Cecilia Rios MurrietaEpisode 12 - Mezcal with Cecilia Rios MurrietaFri, 30 Mar 2018 07:00:07 +0000This week we dive into Mezcal, the wild and smoky and often misunderstood cousin of tequila. I spoke with Cecilia Rios Murrieta, founder of Oaxacan brand, La Niña del Mezcal. Cecilia established one of the first blogs about Mezcal and the culture that surrounds it. She is a certified Mezcalier, and a proponent of preserving the traditional production processes of artisan Mezcal.

This week's recipe:

Mezcal Old Fashioned - served in a rocks glass with ice

2 oz La Niña del Mezcal Espadin

Angostura Bitters

1/2 oz agave syrup

garnish: Orange Peel

Add the agave syrup to your rocks glass, 3-4 dashes of bitters and a large ice cube or a couple of smaller ones. Then pour in about 2 oz mezcal. You can give that a good old stir to make sure everything gets mixed properly and cooled down a bit. Rub the rim of the glass with an orange peel, twist and garnish.

]]>Instagram Cecilia's TwitterLa Niña del Mezcal InstagramLa Niña del Mezcal Twitter La Niña del Mezcal Facebook Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>41:21cleanold,nina,mexico,la,del,cocktails,fashioned,rios,oaxaca,cecilia,bitters,mezcal,murrietaThis week we dive into Mezcal, the wild and smoky and often misunderstood cousin of tequila. I spoke with Cecilia Rios Murrieta, founder of Oaxacan brand, La Niña del Mezcal. Cecilia established one of the first blogs about Mezcal and the culture that surrounds it. She is a certified Mezcalier, and a proponent of preserving the traditional production processes of artisan Mezcal. 112fullPrairie RoseEpisode 11: Chicago Style Cocktail ConferenceEpisode 11: Chicago Style Cocktail ConferenceFri, 23 Mar 2018 07:04:40 +0000The Chicago Style Cocktail Conference is not your average booze-fest. The three women founders behind this new cocktail conference coming to Chicago in May, are making it a point to address some much needed issues in the cocktail community - such as diversity, sexism and inclusion. They will even touch on substance abuse and sustainability in their featured panels. For this week's episode, I spoke with Shelby Allison, owner of celebrated Chicago tiki bar Lost Lake, and one of the founders of Chicago Style about why this kind of forward thinking conference is filling a much needed void in the industry.

Shelby also shared with us her go-to cocktail of the moment, a simple creation from NYC bar Attaboy, The Florentine.

Add all ingredients to a mixing glass and fill with ice. Stir until well chilled, and then strain into a cocktail glass. Express the oils of the orange peel over the glass and garnish.

links: Chicago Style Cocktail ConferenceChicago Style InstagramChicago Style FacebookLost Lake Tiki Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>34:29cleannew,york,lake,conference,nyc,tiki,lost,city,style,chicago,cocktail,allison,dry,florentine,shelby,vermouth,attaboy,dolin,cynarThe Chicago Style Cocktail Conference is not your average booze-fest. The three female founders behind this new cocktail conference coming to Chicago in May, are making it a point to address some much needed issues in the cocktail community such as diversity, sexism and inclusion. They will even touch on substance abuse and sustainability. This week's episode, I spoke with Shelby Allison, an owner of celebrated Chicago tiki bar, Lost Lake, and one of the founders of Chicago Style Cocktail Conference.111fullprairie roseEpisode 10: Irish Whiskey with Tim Herlihy Episode 10: Irish Whiskey with Tim Herlihy Fri, 16 Mar 2018 08:00:20 +0000Tomorrow is St. Patrick's Day, and this week we are talking with Irishman, Irish whiskey expert and Tullamore D.E.W. brand ambassador, Tim Herlihy just for the occasion.

In this week's episode, Tim breaks down what the difference is between Irish whiskey and other whiskey categories, he fills us in on a bit of history and what makes Irish whiskey so special. We also learn exactly how the Irish truly celebrate St. Patrick's Day. Hint - it doesn't involve green beer. Tim also shared with us his favorite Irish whiskey cocktail, The Tipperary.

]]>Tomorrow is St. Patrick's Day, and this week we are talking with Irishman, Irish whiskey expert and Tullamore D.E.W. brand ambassador, Tim Herlihy just for the occasion.

In this week's episode, Tim breaks down what the difference is between Irish whiskey and other whiskey categories, he fills us in on a bit of history and what makes Irish whiskey so special. We also learn exactly how the Irish truly celebrate St. Patrick's Day. Hint - it doesn't involve green beer. Tim also shared with us his favorite Irish whiskey cocktail, The Tipperary.

Add all ingredients to a mixing glass and fill with ice. Stir until well chilled, and then strain into a cocktail glass. Express the oils of the orange peel over the glass and garnish.

links: Tullamore DEWTim Herlihy's Instagram Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com]]>32:40noTomorrow is St. Patrick's Day, and this week we are talking with Irishman, Irish whiskey expert and Tullamore D.E.W. brand ambassador, Tim Herlihy just for the occasion.
In this week's episode, Tim breaks down what the difference is between Irish whiskey and other whiskey categories, he fills us in on a bit of history and what makes Irish whiskey so special. We also learn exactly how the Irish truly celebrate St. Patrick's Day. Hint - it doesn't involve green beer. 110fullprairie roseEpisode 9: 'Spirited Women' with Ashley Rose ConwayEpisode 9: 'Spirited Women' with Ashley Rose ConwayFri, 09 Mar 2018 08:25:23 +0000March is National Women’s Month and on the podcast we're celebrating ladies in the booze industry for much of this month! First up is an interview with Ashley Rose Conway of popular cocktail blog Craft + Cocktails. In honor of International Women’s Day yesterday, Ashley launched a new column on her site called Spirited Women, a platform from which she can share stories about the badass ladies in the spirits industry. During my interview with Ashley we discuss what led her to this launch and why it is so important to highlight these women in an industry that has long been dominated by men.

Add crushed ice to a collins or flute glass. Add all of the liquids and lemon peel into a shaker and shake. Strain into the glass. Add more crushed ice to fill the glass. Grate nutmeg over the glass. Garnish with mint sprig and fruit slices.

]]>March is National Women’s Month and on the podcast we're celebrating ladies in the booze industry for much of this month! First up is an interview with Ashley Rose Conway of popular cocktail blog Craft + Cocktails. In honor of International Women’s Day yesterday, Ashley launched a new column on her site called Spirited Women, a platform from which she can share stories about the badass ladies in the spirits industry. During my interview with Ashley we discuss what led her to this launch and why it is so important to highlight these women in an industry that has long been dominated by men.

Fill your copper mug with ice. Add the vodka, the ginger beer anda squeeze of limegive it a good stir. garnish with a lime wedge and watch out for that kick!

Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com]]>07:12cleanIt's National Moscow Mule Day tomorrow and we dive into the history of this drink with a kick created on the Sunset Strip in Hollywood back in 1941. 18fullprairie roseEpisode 7: Shots! Shots! Shots! (and dirty shooters)Episode 7: Shots! Shots! Shots! (and dirty shooters)Fri, 23 Feb 2018 08:08:02 +0000On this week's Bit by a Fox Podcast, we're talking about Shots! Shots! Shots! And the occasional shooter. They're never a good idea....Or are they? Many of us have lots of feelings about shots and shooters and visceral, albeit, patchy memories associated with those little devils. How did the shot even come to be? And how have the trends evolved through the years, and what are people shooting dirty nowadays?

This Week's Recipe is inspired by my favorite "Bartender's Handshake" - a miniature daiquiri adorably called a snaquiri. It originated with bartender Karin Stanley at Dutch Kills in Queens, New York about 8 years ago and it's guaranteed the best shooter around. It is meant to be gulped in one fell swig.

]]>On this week's Bit by a Fox Podcast, we're talking about Shots! Shots! Shots! And the occasional shooter. They're never a good idea....Or are they? Many of us have lots of feelings about shots and shooters and visceral, albeit, patchy memories associated with those little devils. How did the shot even come to be? And how have the trends evolved through the years, and what are people shooting dirty nowadays?

This Week's Recipe is inspired by my favorite "Bartender's Handshake" - a miniature daiquiri adorably called a snaquiri. It originated with bartender Karin Stanley at Dutch Kills in Queens, New York about 8 years ago and it's guaranteed the best shooter around. It is meant to be gulped in one fell swig.

Add all ingredients to an ice-filled cocktail shaker. Shake until well chilled. Strain into the glass. Garnish with lime wheel. Shoot that Snaq!

Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com]]>09:42cleandrink,dutch,booze,shift,handshake,shots,cocktails,shooters,bartenders,kills,fernet,boilermakerOn this week's Bit by a Fox Podcast, we're talking about Shots! Shots! Shots! And the occasional shooter. They're never a good idea....Or are they? Many of us have lots of feelings about shots and shooters and visceral, albeit, patchy memories associated with those little devils. How did the shot even come to be? And how have the trends evolved through the years, and what are people shooting dirty nowadays?17fullPrairie Rose Episode 6: Drinking in Antarctica with Jason HornEpisode 6: Drinking in Antarctica with Jason HornFri, 16 Feb 2018 08:05:23 +0000This week we’re talking to food and drinks writer, Jason Horn about his most recent story as drinks contributor for Playboy magazine. The article, titled "Drinking at the Bottom of the World", is about the bars, booze and drinking culture at McMurdo Station, a US-run scientific research station in Antarctica. His article is to be published next month in Playboy.com so this interview is actually an exclusive! In any case, it’s a fun one. I hope you enjoy!

This Week's Recipe:

McMurdo Mule - served in a highball glass with ice 3 ounces of Jameson Whiskey 4 ounces of Mac’s Ginger Beer or Bunderberg is a good replacement 1 lime wedge (for authenticity, you can use bottled lime juice but I don’t think we have to go that far)

Fill your highball with ice. Add the whiskey & a squeeze of lime and drop in the glass. Then add the ginger beer and give it a good stir. Pretty sure a garnish is not necessary in this low maintenance high ball. So just enjoy.

]]>Playboy.com so this interview is actually an exclusive! In any case, it’s a fun one. I hope you enjoy!

This Week's Recipe:

McMurdo Mule - served in a highball glass with ice 3 ounces of Jameson Whiskey 4 ounces of Mac’s Ginger Beer or Bunderberg is a good replacement 1 lime wedge (for authenticity, you can use bottled lime juice but I don’t think we have to go that far)

Fill your highball with ice. Add the whiskey & a squeeze of lime and drop in the glass. Then add the ginger beer and give it a good stir. Pretty sure a garnish is not necessary in this low maintenance high ball. So just enjoy. links: Jason Horn's Twitter: @messyepicurethemessyepicure.com Photographer Laura Gerwin's Website: https://www.charmedplanetphotography.net Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com ]]>32:46cleanThis week we’re talking to food and drinks writer, Jason Horn about his most recent story as drinks contributor for Playboy magazine. The article, titled "Drinking at the Bottom of the World", is about the bars, booze and drinking culture at McMurdo Station, a US-run scientific research station in Antarctica. His article is to be published next month in Playboy.com so this interview is actually an exclusive! In any case, it’s a fun one. I hope you enjoy!16fullPrairie RoseEpisode 5: Absinthe with Ted BreauxEpisode 5: Absinthe with Ted BreauxFri, 09 Feb 2018 08:39:17 +0000On this week's episode we’re talking about one of the most misunderstood elixirs ever created and consumed - Absinthe! The social lubricant of choice for 19th century bohemians, artists and creatives - said to have aided their creativity and yet, driven them mad. Ted Breaux, scientist, researcher, artisan distiller and the Indiana Jones of absinthe, tells us how he uncovered the truth about absinthe, created historically accurate versions of it, and helped to overturn the 95 year old ban in United States. Absinthe educator and Green Fairy Party co-host, Kellfire Desmond Bray then joins us to describe how we can properly consume it.

What you’ll need to prepare absinthe using the traditional French Method:

Bottle of genuine absinthe

An absinthe spoon - a flat, perforated spoon or even a large fork can work!

Sugar cube

Tall glass, large enough for 6 ounces

Carafe of ice water

Directions:

Pour about one ounce of absinthe into the glass

Place a sugar cube on an absinthe spoon and lay the spoon across the rim of the glass

Slowly pour the very cold water over the sugar and saturate it

Wait a moment for the sugar to dissolve a bit

As the water dilutes the spirit, the botanical oils are released, herbal aromas “bloom” and the clear green liquid turns cloudy, a result that is called the “louche”

Continue to slowly pour the water over the sugar until you have poured in about 5 ounces and the sugar is mostly dissolved

Allow the louche to rest, and then stir in the remaining undissolved sugar

]]>On this week's episode we’re talking about one of the most misunderstood elixirs ever created and consumed - Absinthe! The social lubricant of choice for 19th century bohemians, artists and creatives - said to have aided their creativity and yet, driven them mad. Ted Breaux, scientist, researcher, artisan distiller and the Indiana Jones of absinthe, tells us how he uncovered the truth about absinthe, created historically accurate versions of it, and helped to overturn the 95 year old ban in United States. Absinthe educator and Green Fairy Party co-host, Kellfire Desmond Bray then joins us to describe how we can properly consume it. What you’ll need to prepare absinthe using the traditional French Method:

Bottle of genuine absinthe

An absinthe spoon - a flat, perforated spoon or even a large fork can work!

Sugar cube

Tall glass, large enough for 6 ounces

Carafe of ice water

Directions:

Pour about one ounce of absinthe into the glass

Place a sugar cube on an absinthe spoon and lay the spoon across the rim of the glass

Slowly pour the very cold water over the sugar and saturate it

Wait a moment for the sugar to dissolve a bit

As the water dilutes the spirit, the botanical oils are released, herbal aromas “bloom” and the clear green liquid turns cloudy, a result that is called the “louche”

Continue to slowly pour the water over the sugar until you have poured in about 5 ounces and the sugar is mostly dissolved

Allow the louche to rest, and then stir in the remaining undissolved sugar

links: Absinthe:The Exquisite ElixirJade Liqueurs The Green Fairy at The Red RoomWormwood Society Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ music: https://www.humanworldwide.com ]]>47:07cleanOn this week's episode we’re talking about one of the most misunderstood elixirs ever created and consumed - Absinthe! Ted Breaux, scientist, researcher, artisan distiller (the Indiana Jones of absinthe!) tells us how he uncovered the truth about absinthe, created historically accurate versions of it, & then helped to overturn the 95 year old absinthe ban in U.S. Absinthe educator and Green Fairy Party co-host, Kellfire Desmond Bray then joins us to describe how we can properly consume it.15fullPrairie RoseEpisode 4: The Dark Ages of CocktailsEpisode 4: The Dark Ages of CocktailsFri, 02 Feb 2018 08:04:56 +0000This week we’re talking about The Dark Ages of Cocktails – that ill-fated time period between the late 1960s all the way through the late 1990s. When vodka was king, sour mix was in most everything, and people happily guzzled garbage drinks named after body parts and sexual acts. It was sexy and gross and a lot of fun!

]]> Jeffrey Morgenthaler’s Amaretto Sour 1½ oz amaretto ¾ oz cask-proof bourbon 1 oz lemon juice 1 tsp. 2:1 simple syrup ½ oz egg white, beaten Dry shake ingredients to combine, then shake well with cracked ice. Strain over fresh ice in an old fashioned glass. Garnish with lemon peel and brandied cherries, if desired. links: JeffreyMorgenthaler.com Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ music: https://www.humanworldwide.com]]>10:58cleanThis week we’re talking about The Dark Ages of Cocktails – that ill-fated time period between the late 1960s all the way through the late 1990s. When vodka was king, sour mix was in most everything, and people happily guzzled garbage drinks named after body parts and sexual acts. It was sexy and gross and a lot of fun! 14fullPrairie RoseEpisode 3: Regarding Cocktails with Georgette Moger-PetraskeEpisode 3: Regarding Cocktails with Georgette Moger-PetraskeFri, 26 Jan 2018 05:46:54 +0000Welcome to our first studio interview on the Bit by a Fox Podcast. It's a special one. This week I spoke with Georgette Moger-Petraske, author of Regarding Cocktails, the book she was to write with her late husband Sasha Petraske, the legendary bartender who helped to kick off the cocktail revival nearly 18 years ago with his iconic NYC bar Milk & Honey. I spoke with Georgette about her story, how she met Sasha, her husband’s legacy, his iconic bar Milk & Honey, and how Regarding Cocktails is a tribute to him as a man and also a love letter to all he contributed to the cocktail world.

Stir the gin and vermouth in an ice-filled mixing glass until sufficiently chilled. Strain into an chilled coupe glass. Twist the lemon peel over the glass to extract the oils. Then garnish the drink with the twist.

Stir the gin and vermouth in an ice-filled mixing glass until sufficiently chilled. Strain into an chilled coupe glass. Twist the lemon peel over the glass to extract the oils. Then garnish the drink with the twist.

links: Regarding Cocktails Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ music: https://www.humanworldwide.com ]]>48:03yesFor our first studio interview, I spoke with Georgette Moger-Petraske, author of Regarding Cocktails, the book she was to write with her late husband Sasha Petraske, the legendary bartender who helped to kick off the cocktail revival nearly 18 years ago with his iconic NYC bar Milk & Honey. I spoke with Georgette about how she met Sasha, her husband’s legacy, Milk & Honey, and how Regarding Cocktails is a tribute to him as a man and also a love letter to all he contributed to the cocktail world.13fullEpisode 2: The Gin & Tonic with Camper English#2: The Gin & Tonic with Camper EnglishFri, 19 Jan 2018 08:03:11 +0000Welcome to our first official interview on the Bit by a Fox Podcast. This week we discuss the beloved Gin & Tonic with cocktail writer, ice expert, and mad scientist, Camper English who has recently taken a deep dive into the subject matter with his book "Tonic Water: AKA G&T WTF"

Fill your highball with ice. Add the gin & squeeze two limes for a little juice before plopping them in the glass. Then add tonic and give it a good stir. You can garnish with a lime wedge or an orange to bring out the Seville oranges in the Beefeater Gin.

Fill your highball with ice. Add the gin & squeeze two limes for a little juice before plopping them in the glass. Then add tonic and give it a good stir. You can garnish with a lime wedge or an orange to bring out the Seville oranges in the Beefeater Gin.

links: Alacademics: http://www.alcademics.com Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ music: https://www.humanworldwide.com ]]>32:41cleanWelcome to our first official interview on the Bit by a Fox Podcast. This week we discuss the beloved Gin & Tonic with cocktail writer, ice expert, and mad scientist, Camper English who has recently taken a deep dive into the subject matter with his book "Tonic Water: AKA G&T WTF"12fullPrairie RoseEpisode 1: Intro & The Old FashionedIntro & The Old FashionedThu, 11 Jan 2018 21:16:30 +0000It’s the debut of the Bit by a Fox Podcast! Host Prairie Rose welcomes us into this spirited world, gives us a peek into her boozy background, and explains what Bit by a Fox really means. We’ll always end on a cocktail recipe, and for this inaugural show we feature the OG of cocktails, the much-debated Old Fashioned.

Place the sugar cube in your rocks glass and add 3-4 dashes of bitters and a splash of club soda. Then you’ll need to muddle all this, just make sure you crush the sugar well enough to assimilate into the liquids. Add a large ice cube or a couple smaller ones. Then pour in about 2 oz whiskey. You can give that a good old stir to make sure everything gets mixed properly and cooled down a bit. And then you can garnish with an orange peel, a lemon peel, or if you’re old school, an orange wheel and cherry.

]]>It’s the debut of the Bit by a Fox Podcast! Host Prairie Rose welcomes us into this spirited world, gives us a peek into her boozy background, and explains what Bit by a Fox really means. We’ll always end on a cocktail recipe, and for this inaugural show we feature the OG of cocktails, the much-debated Old Fashioned. links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ music: https://www.humanworldwide.com This Week’s Recipe: Old Fashioned - served in an old fashioned rocks glass 2 oz rye or bourbon Angostura bitters 1 sugar cube or teaspoon of loose sugar orrrr ¼ oz of simple syrup club soda Place the sugar cube in your rocks glass and add 3-4 dashes of bitters and a splash of club soda. Then you’ll need to muddle all this, just make sure you crush the sugar well enough to assimilate into the liquids. Add a large ice cube or a couple smaller ones. Then pour in about 2 oz whiskey. You can give that a good old stir to make sure everything gets mixed properly and cooled down a bit. And then you can garnish with an orange peel, a lemon peel, or if you’re old school, an orange wheel and cherry.]]>10:19yesold,classic,a,alcohol,fox,booze,rose,cocktail,by,cocktails,bit,fashioned,whiskey,whisky,prairieIt’s the debut of the Bit by a Fox Podcast! Host Prairie Rose welcomes us into this spirited world, gives us a peek into her boozy background, and explains what Bit by a Fox really means. We’ll always end on a cocktail recipe, and for this inaugural show we feature the OG of cocktails, the much-debated Old Fashioned. 11fullPrairie Rose